Carrot Cake

Carrot Cake
 2 cups all purpose flour 
 2 teaspoons baking power
 2 teaspoons baking soda  
 1/2 teaspoon salt
 2 teaspoons cinnamon
 2 cups white sugar
 4 eggs 
 1 1/3 cups vegetable oil         4 cups grated carrot           3/4 chopped walnuts 




Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour three 8 inch pans. Mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In stand mixer, throughly mix the eggs and sugar on low speed. Blend in the oil, then gradually add the dry mixture. Scrape sides with a spatula, the fold in the carrot and walnuts. Divide evenly into the three prepared pans.

Bake for 30 to 35 minutes in preheated oven, or until tooth pick comes out clean. Wait ten minutes, then loosen the cakes from the pans and finish cooling. Make Cream Cheese frosting. Frost in-between layers, and frost decoratively as you desire. 

Can also fit in a  9 x 13 glass pan, greased.

Note: I thought the texture of this cake was very much like a sweet bread (banana or zucchini). This would make a great "snack cake" without the frosting. I recommend using less frosting than we did. Cream Cheese frosting is very sweet and a little goes a long way.