Carrot Cake

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 2 cups granulated sugar
• 4 large eggs
• 1 cup oil
• 3 cups finely grated carrots
• 1 cups walnuts, toasted and finely chopped (optional)
• Cream Cheese Frosting

Instructions

1. Preheat the oven to 350°F (180°C) and butter and flour an 11 x 17-inch (28 x 43-cm) sheet pan. Set aside.
2. In a large bowl, stir together the flour, cinnamon, baking soda, salt, and baking powder.
3. In a separate bowl, whisk together the sugar, eggs, and oil.
4. Combine the wet and dry ingredients together until the batter is just combined and smooth. Fold in the carrots and walnuts (if used) and pour into the prepared pan.
5. Bake for 30 to 35 minutes, until a skewer comes out clean.
6. Let cool completely, then frost with the Cream Cheese Frosting.
7. Serve immediately or cover and refrigerate until ready to serve.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days.