Carrot Cake

Easy and delicious without being too sweet.

		Preheat oven to 325, Grease a 13x9 baking pan.
3/4 c sugar 1 cup grated carrot 1 cup currants 1 tsp cinnamon 1 tsp grated nutmeg** 1 tsp ground cloves 1 1/2 cups water 3 Tbl margarine		Combine in small sauce pan. Bring to boil. Reduce heat and simmer 5 minutes. Pour into mixing bowl and cool to lukewarm.
2 cups flour 2 tsp baking soda 1/4 tsp salt		Mix together, then add to cooled raisin/carrot mixture. Mix well.
1 c chopped walnuts		Stir in. Batter will be quite stiff. Transfer batter to greased 13x9 pan. Bake for 1 hour at 325, or until tooth pick comes out clean.

** freshly grated nutmeg is best, but can be replaced by purchased ground nutmeg.

Connie Clark