Carrot Cake

2 c Sugar
1 1/2 c Wesson oil
4 Eggs
2 c Flour
2 ts Baking soda
2 ts Baking powder
1 ts Salt
2 ts Cinnamon
3 c Carrots; grated
1 c Walnuts; chopped

Beat sugar and oil together until fluffy. Add eggs and blend well. Sift together dry ingredients and add to sugar mixture. Mix thoroughly. Fold in carrots and nuts. Pour into a 10x13" pan. Bake 1 hour at 350*.

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