4 eggs, beaten
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
3 cups finely shredded carrots- lightly packed
¾ cup vegetable oil
½ cup finely chopped pecans (optional)
½ cup raisins (optional)
Pre-heat oven to 350°
Grease two 9” cake pans.
In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt and baking soda.
In another bowl, combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into prepared pans.
Bake for 30-35 minutes or until wooden toothpick inserted near the centers comes out clean.
Cool layers in pans on wire racks for exactly 10 minutes.
Remove cake layers from pans and cool thoroughly on wire racks.
Place bottom layer on a plate. Frost only the top. Set the second cake round on top carefully. Cover top and sides with frosting.
*Traditionally, carrot cakes are frosted with cream cheese frosting.