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.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)