Country Carrot Bundt Cake, Grandma V.

This is a recipe I got from Grandma V. that she used after she moved to town from the ranch.

Mix:
1 1/2 cup sifted unbleached flour
1 1/2 cup whole wheat flour
1 1/2 cup sugar
2/3 cup nonfat dry milk powder
1 teaspoon baking soda
2 tablespoons baking powder
1/2 t salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 - 2 cups chopped nuts

Mix together all the ingredeients in a large bowl. At this stage, it can be put in a plastic bag, labeled, and kept on the pantry shelf for a few days.

Preheat oven to 350 degrees. Grease a 10 inch bundt pan.

Beat into the dry mix:

6 eggs
1 cup poly-unsaturated oil
1 pound carrots, shredded in food processor

Pour the batter into the pan, bake 50 to 60 minutes or until done. Let cool 15 minutes in pan and turn out onto a serving platter. This will keep a week in the refrigerator and freezes beautifully.

Time to prepare: 15 to 20 minutes.