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3 eggs, beaten
1/2 c. vegetable oil
1/2 c. milk
2 1/2 c. sifted flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. shredded carrots
1 (3 1/2 oz.) can flaked
1/2 c. snipped maraschino
1/2 c. raisins
1/2 c. chopped pecans

Combine beaten eggs, oil and milk. In large bowl sift
together flour, sugar, baking powder, soda, cinnamon and salt.
Add egg mixture and mix just until thoroughly combined. Stir
in carrots, coconut, cherries, raisins and nuts. Turn into 4
well greased and floured 16 ounce fruit, vegetable or soup
cans. Bake at 350 degrees for 45 to 50 minutes. Remove from cans and
cool thoroughly, wrap and refrigerate until used. Can also be
baked in 9 x 5 x 3-inch loaf pan, 55 to 60 minutes.

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