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Carrot Cake

by Lisa Shull
Ingredients:
  • 2 c all purpose flour
  • 1 1/2 c sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 3 c shredded carrots
  • 1 c vegetable oil
  • 4 eggs

Servings: 12     Preheat: 325°F     

Directions:

  1. Grease and lightly flour 2 9" round baking pans (or one 13x9x2 inch baking pan)
  2. In a mixing bowl combine the first 6 ingredients. Add next three ingredients, beating till combined. Beat on medium speed 2 minutes. 
  3. Turn into pan(s).
  4. Bake in 325 degree oven for 40 mins or until done. (50-60 mins for large pan).
  5. Cool on wire rack. Remove layers from pans after cooling 10 mins. Cool well.
  6. Frost between layers and on top layer with desired frosting. I prefer Ermine frosting. It is creamy and sweet without being too sweet.