Carrot Cake

[mos]

Carrot Cake

2 cups baby carrots, shredded
1 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tbs vanilla
2 1/2 cups flour
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Optional: 1 cup walnuts, chopped, or shredded coconut
cream cheese frosting

Preheat oven to 350°.
Shred baby carrots.
In​ a large bowl, combine oil, sugar, brown sugar, vanilla, and eggs and beat well.
Stir in half of the flour, baking soda, cinnamon, and salt and mix well.
Add carrots and beat well.
Then beat in remaining flour.
Stir in 1/2 cup walnuts and mix well.
Pour into a 9-by-13-inch pan and spread evenly.
Bake at 350° for 45 to 55 minutes until dark golden brown and cake springs back when lightly touched in center.
Cool ​the carrot cake on a wire rack.
Fold walnuts or coconut into cream cheese frosting.
Spread over cooled carrot cake.
If desired bake in two 9″ round pans to make a double layer cake as pictured.  Serves 16

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