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Carrot Cake
by Sally Strackbein
2 cups flour
1 cup sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
5 slices candied ginger, chopped
4 tsp. Just Whites
1 cup raisins
1 can sliced carrots
1/2 cup oil
Put the carrots in a bowl and mash a bit with a fork. Leave them looking like shredded carrots. Add the dry ingredients and the raisins. Mix well. The carrot liquid should be enough, but
if batter is too dry, add a little water. Grease your cast iron skillet and put the batter in it. Cover and cook at low heat for about 30-40 minutes.
Serves 6-8
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