<recipe course="dessert" calories="325">
  <name>Carrot Cake</name>
  <description>
    A favorite classic.  Carrots are inexpensive and are always
    on hand.  Stays moist and freezes well.
  </description>
  <note>The dessert makes a great birthday cake.</note>
  <note status="credit">Betty Crocker's Cookbook</note>
  <note status="personal">Grandpa Sherman likes it better with extra cinnamon</note>
  <ingredient-list yields="16">
    <ingredient quantity="1 1/2 cups">sugar</ingredient>
    <ingredient quantity="1 cup">vegetable oil</ingredient>
    <ingredient quantity="3">eggs</ingredient>
    <ingredient quantity="2 cups">all-purpose flour</ingredient>
    <ingredient quantity="1 1/2 teaspoons">ground cinnamon</ingredient>
    <ingredient quantity="1 teaspoon">baking soda</ingredient>
    <ingredient quantity="1 teaspoon">vanilla</ingredient>
    <ingredient quantity="1/2 teaspoon">salt</ingredient>
    <ingredient quantity="1/4 teaspoon">ground nutmeg</ingredient>
    <ingredient quantity="3 cups">shredded carrots</ingredient>
    <ingredient quantity="1 cup">coarsely chopped nuts</ingredient>
  </ingredient-list>
  <preparation preptime="about 1 1/2 hours">
    <step>Heat oven to 350 degrees</step>
    <step>Grease and flour rectangular pan, 13 x 9 x 2 inches</step>
    <step>Mix sugar, oil and eggs in large bowl until blended; beat 1 minute</step>
    <step>Stir in remaining ingredients except carrots and nuts; beat 1 minute</step>
    <step>Stir in carrots and nuts</step>
    <step>Pour into pan</step>
    <step>Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean.</step>
    <step>Cool on wire rack</step>
    <step>Frost with cream cheese frosting if desired</step>
  </preparation>
</recipe>
