INGREDIENTS:
- Eggs, 4 ea.
- Vegetable oil, 6 oz.
- Granulated sugar, 8 oz.
- Brown Sugar, 6 oz.
- Salt, ½ tsp.
- All-purpose flour, 9 oz.
- Cinnamon, 1 ½ Tbsp.
- Baking soda, ¾ tsp.
- Carrots, 1 ¼ lb. (peeled and grated)
- Walnuts, 4 oz. (toasted) -optional
- Raisins -optional
- Baking powder, ¼ tsp
- Vanilla, 1 tsp
DIRECTIONS:
- Grease and flour a 10” x 2” round cake pan (Fat Daddio’s PRD-102) and line with parchment .
- Preheat oven to 325° F (163° C).
- Mix eggs with sugars, vanilla, add oil, bring it to a ribbon stage.
- Sift flour, salt, cinnamon, baking soda and baking powder.
- Add dry ingredients to egg mixture.
- Add carrots and walnuts, mix.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 25 to 35 minutes.
- Invert over a wire rack, remove parchment, invert again and allow to cool completely.