Ingredients

1 C. All-purpose Flour
1 C. Granulated Sugar
1 tsp. Baking powder
1/2 tsp. Salt
1 tsp. Ground Cinnamon
2 Whole Eggs
1/2 C. Vegetable Oil
4 C. Carrots, raw, grated,
1/2 C. Chopped Pecans

Cooking Instructions

Measure the flour, sugar, baking powder, salt, and cinnamon into a sifter. Sift three times into a medium bowl. With an electric beater, beat the eggs until frothy and lemon colored. Toward the end, dribble in the oil. With the beater on low, add the flour mixture a little at a time. Fold in the carrots and pecans. Pour into a well-greased and floured 2-quart mold. Place in the crock pot, cover loosely with a plate. Cover the crock pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick inserted in the center comes out clean.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)