Carrot Cake

By MJH

Ingredients

• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups Gold Medal® all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 1/2 to 3 cups cups finely grated baby carrots
• 1 cup coarsely chopped walnuts (optional)

Details

Preparation time 15mins
Cooking time 50mins
Adapted from divascancook.com

Preparation

Step 1

Heat oven to 350°F.

Grease bottom and sides of one 13×9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.

In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.

In a seperate bowl, add flour, cinnamon, baking soda and the salt;

Whisk to combine.

Add dry mixture into wet mixture a little at a time.

Mix to combine.

Add vanilla and stir in the carrots.

Pour into pan(s).

Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack.

Cool completely.