1 1/2 c  Unbleached Flour; Sifted
1 ts Baking Soda
1/2 ts Cinnamon; Ground
1/4 ts Nutmeg; Ground
1/4 ts Salt
1 c  Sugar
3/4 c  Cooking Oil
2    Eggs; Lg
1 1/2 c  Carrots; Pared, Shredded
1/2 c  Walnuts; Chopped

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small
bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl.
Beat, with an electric mixer set on medium speed, for 2 minutes. Add the
dry ingredients, stirring just until moistened. Stir in the carrots and
walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake,
in a preheated 350 degree F. oven for 1 hour or until a cake tester or
wooden pick inserted in the center comes out clean. Cool in the pan on a
wire rack for 10 minutes, remove from the pan and finish cooling on the
wire rack.