CARROT CAKE

• 2 cups sugar
• 1½ cups vegetable oil
• 4 large eggs
• 2 cups flour
• 2 tsp. EA. cinnamon, baking powder & soda
• 1 tsp. salt
• 3 cups Shredded Carrots

Preheat oven to 350°

Butter & flour 2-10” spring form pans lined with parchment paper

Mix together (in a bowl) the flour, salt, cinnamon, baking power & soda, set aside

In a mixer with the paddle attachment, cream together the sugar & oil

Add the eggs, one at a time

Add the flour mixture, stopping to scrap down the sides of the bowl of the mixer

Add the carrots, mix to combine

Pour into prepared pans

Let cakes rest, about 30-minutes before baking

Bake until tester comes out clean, about 1 hour

Cool cakes on cooling racks before removing sides of the pan

Cool completely before frosting with cream cheese frosting (see recipe)

Decorate with dry roasted chopped, walnuts or pecans

YIELD: about 10 to 12 servings

Cream Cheese Frosting