Carrot Cake

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:

1. Grease and flour a 10” x 2” round cake pan (Fat Daddio’s PRD-102) and line with parchment .
2. Preheat oven to 325° F (163° C).
3. Mix eggs with sugars, vanilla, add oil, bring it to a ribbon stage.
4. Sift flour, salt, cinnamon, baking soda and baking powder.
5. Add dry ingredients to egg mixture.
6. Add carrots and walnuts, mix.
7. 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.
8. Invert over a wire rack, remove parchment, invert again and allow to cool completely.