Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups shredded carrots (5 medium)
1 cup coarsely chopped nuts
2 1/2 cups Cream Cheese Frosting -- (see recipe), if desired

Directions:
Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening; lightly flour.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots, nuts and Cream Cheese Frosting; beat 1 minute. Stir in carrots and nuts. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost rectangle or fill and frost layers with Cream Cheese Frosting.

Ingredients:
Shortening
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup chopped nuts
2/3 cup raisins

Directions:
Heat oven to 350º.
Grease rectangular pan with shortening

Beat in large bowl with wooden spoon:
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg

Mix in:
1 1/3 cups all-purpose flour
1 cup quick-cooking or regular oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves

Stir in:
2/3 cup chopped nuts
2/3 cup raisins

Spread batter in pan.

Bake 30 to 35 minutes or until toothpick poked in center comes out clean.

Cool completely on wire rack.