Categories: Breads, Vegetables 
      Yield: 4 servings 
  
  1 1/2 c  Unbleached Flour; Sifted            1 c  Sugar 
      1 ts Baking Soda                       3/4 c  Cooking Oil 
    1/2 ts Cinnamon; Ground                    2 ea Eggs; Lg 
    1/4 ts Nutmeg; Ground                  1 1/2 c  Carrots; Pared, Shredded 
    1/4 ts Salt                              1/2 c  Walnuts; Chopped 
  
  Servings:  4 
   
  Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small 
  bowl and set aside.  Combine the sugar, oil and eggs in a mixing bowl. 
  Beat, with an electric mixer set on medium speed, for 2 minutes.  Add the 
  dry ingredients, stirring just until moistened.  Stir in the carrots and 
  walnuts.  Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, 
  in a preheated 350 degree F. oven for 1 hour or until a cake tester or 
  wooden pick inserted in the center comes out clean.  Cool in the pan on a 
  wire rack for 10 minutes, remove from the pan and finish cooling on the 
  wire rack.