Classic Carrot Cake

INGREDIENTS

1. Preheat oven to 350°F

2. In a large bowl, combine oil, sugar, eggs, and vanilla.

3. In a separate bowl, whisk flour, cinnamon, salt, baking soda and baking powder together.

4. Add flour mixture to the wet mixture. Stir till combined.
(Do not over mix.)

5. Fold in shredded carrots till combined.

6. Divide batter in half. Pour into two 8-inch round cake pans that have been greased or sprayed with non-stick cooking spray.


7. Bake for 30-40 minutes, till a toothpick inserted in the middle comes out clean. (Do not overbake.)

8. Let cool completely.

9. Frost with your favorite homemade cream cheese frosting. Garnish with pecan halves.

Note: Cake can also be baked in a 9x13 pan.