Carrot Cake

A good, simple stand by recipe:

Carrot Cake

Yield: 1, two-layer 8-inch round cake

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3 cups grated carrots
4 eggs
1 teaspoon vanilla extract
1 1/2 cup vegetable oil

Sift all dry ingredients into a mixing bowl. Mix in grated carrots, vanilla, eggs. Beat, and add oil in slowly. Pour into two butters 8-inch round cake pans. Bake at 350 degrees F for 35-45 minutes, or until a cake tester inserted into the center comes out clean. Cool on a wire rack for 10 minutes before turning out onto rack to let cool completely. Once cake is cooled completely, ice with cream cheese frosting.

Use my cream cheese frosting from Red Velvet cupcake recipe, here.

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