Carrot Cake

The wives in our office enjoyed this cake the other night. It is SO Yummy!

Before

After

4 eggs, beaten

2 cups flour

2 cups sugar

2 t baking powder

1 t cinnamon

1/2 t salt

1/2 t baking soda

3 cups finely shredded carrot (lightly packed, and if they aren't finely shredded the carrots could sink to the bottom of the cake during baking)

3/4 cups oil

1/2 cup finely chopped nuts (I used walnuts, pecans could work)

1/2 cup raisins.

1. Grease two 9x1 1/2-inch round cake pans.

2. Preheat oven to 350.

3. Stir together Flour, sugar, baking powder, cinnamon, salt, and baking soda. Set aside

4. In another bowl combine eggs, carrot, oil, nuts and raisins. Add egg mixture to flour mixture. Stir until combined. Pour batter into the pans.

5. Bake for 30 to 35 minutes or until a wooden toothpick inserted comes out clean. Cool cakes for about an hour.

6. Frost with Cream Cheese Frosting. Cover and store cake in refrigerator for up to 3 days.

*I also saw a recipe online that added 1 Cup of shredded coconut, and 1 cup of drained crushed pineapple. If you are daring give it a try. I would have, but didn't have pineapple or coconut in the house.*