Carrot Cake

This recipe came a friend of mine. I love carrot cake! I don't mind if it has nuts but please, no raisins.

1 ½ cups sugar

1 cup vegetable oil

3 large eggs

2 cups all-purpose flour

1 ½ teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

½ teaspoon salt

¼ teaspoon nutmeg

3 cups shredded carrots (5 medium)

1 cup coarsely chopped nuts

Cream cheese frosting (if desired) Click here for Cream Cheese Icing recipe.

Preheat oven to 350˚. Grease the bottom and sides of a 13 x 9 rectangular pan or two round pans, with shortening. Lightly flour.

Mix sugar, oil and eggs in a large bowl until blended; beat for one minute. Stir in flour, cinnamon, baking soda, vanilla, salt and nutmeg. Beat for one minute. Stir in carrots and nuts. Pour into pan(s).

Bake rectangular pan for 40-50 minutes. Bake round pans for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack.

Frost rectangular pan or fill and frost round layers with frosting.