Carrot Cake

Here is another recipe from someones food storage. I tried it last night and it was delicious!

1 1/2 Cups Dried Shredded Carrots
3 Cups Boiling Water
Mix and simmer for 30 minutes, then place in the refrigerator overnight.
Blen or chop like chunky baby food
Set Oven to 325 Degrees
Beat the following ingredients in a large mixing bowl in the order given
1 1/2 Cups Oil
4 eggs
2 tsp. Cinnamon
2 Cups Sugar
1/2 tsp. Allspice
2 tsp. Soda
1/2 tsp. Salt
Gradually add: 2 Cups Flour
1/2 Cups Nuts (Chopped)
(Optional 1 Cup Dates or Raisins)
Stir in the Carrots and blend well.
Bake in Greased 9 x 13 inch pan for 60 to 70 minutes
After Cooling. Top with Cream Cheese Frosting

This Carrot Cake is great- YUM!