Grandma's Carrot Casserole

L'ecole's Note:

This comes from my mother's mother -- born in England in 1906 to Polish-Jewish parents, emigrated to the U.S. in 1909, died 1991. It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center). Grandma would have used shortening, but canola or corn oil is fine.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 15 large carrots , thinly sliced
• ½ cup canola oil
• ½ cup sugar
• ¾ cup flour , sifted
• ¼ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Directions:

1. Cook the carrots (scrubbed well you don't have to peel them) and then mash them.
2. Cream 1/2 Celsius shortening (or oil) and 1/2 Celsius sugar.
3. Add flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4. Add mashed carrots.
5. Place the mixture in a greased casserole and bake at 325 degrees for 45 minutes to 1 hour.