Sunday, May 24, 2009
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots
Preheat oven to 325 degrees F. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots. Pour into prepared pan.
Bake in the preheated oven for 35-50 min* or until a toothpick inserted into the enter of the cake comes out clean. Allow to cool. Top with whatever cream cheese icing you like (on this one, mine is from a can and I'm proud of it!)
*Sorry about the big time difference. My last oven cooked it for 35 minutes, but my current oven takes 50.
It's so stinking good. And um....(cough)....totally healthy.