Carrot Cake Recipe

Carrot Cake

2 c. sugar
4 eggs
1 c. vegetable oil
2 t. vanilla
2 c. flour
1 t. baking powder
1 t. baking soda
1 t. salt
3 t. cinnamon
3 c. grated carrots (about 6)
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350. Grease and flour 9 x 13 pan.
In a small bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, beat eggs, vanilla and sugar together until light and fluffy. Add oil slowly in a steady stream blending well.
Add the flour mixture and beat just until moistened. Do not over beat. With a rubber spatula or wooden spoon, stir or fold in the grated carrots and nuts.
Pour into prepared pan and bake for 40 to 50 minutes until top springs back when touched or toothpick inserted comes out clean.
Cool on a wire rack. If you're going to remove it from the pan to serve, let cool 10 minutes. Let cool completely before frosting.
Frost with Cream Cheese Frosting

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