2 Cups sugar
1 ¼ cups salad oil
3 Cups unsifted regular all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons soda
¼ teaspoon salt
2 teaspoons cinnamon
2 cups finely shredded raw carrot
Beat the eggs, and add the sugar gradually, beating until thick. Add the oil gradually and continue beating until thoroughly combined. Stir in the flour, baking powder, soda, salt, and cinnamon until mixture is smooth. Stir in the carrots until blended well.
Turn into two well-greased 5 by 9-inch loaf pans or flour well-greased 1-pound cans, filling them no more than 2/3 full. Bake the bread in a 350-degree oven for 1 hour for large loaf or 45 minutes for small loaves, or until a cake tester comes out clean.