Carrot Cake
  • 1 1/2 lbs carrots
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups corn oil
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup walnuts, chopped
  1. Preheat the oven to 350 °F.
  2. Toast the walnuts about 10 minutes, until they smell fragrant and are lightly browned. Cool.
  3. Grate the carrots into fine shreds. This should yield about 4 cups packed.
  4. Butter the inside of three 9-inch round cake pans. Line each with a round of wax paper. Butter and flour the round.
  5. Sift together the flour, baking powder, baking soda, cinnamon, and salt.
  6. Beat the sugar and eggs until thickened. Beat in the oil gradually until emulsified.
  7. Fold the dry ingredients into the egg mixture. Fold in the vanilla, carrots, and walnuts just until blended.
  8. Distribute the batter among the three cake pans. Bake 35 to 40 minutes, until the tops spring back when gently pressed.
  9. Remove from the pans and cool on a wire rack. Fill and frost with Cream Cheese Frosting.