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