Carrot cake

I have always thought that carrot cake was a recipe with many steps and way too many ingredients for me to attempt to make. Here is a super moist cake recipe that is wonderful l on it’s own with no frosting at all, or with a simple dusting of powdered sugar or a light glaze. Simple enough for the novice baker and yummy enough you will want to make it often.

You’ll need
2 cups all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrot
1 cup vegetable oil
4 eggs

In a large bowl combine flour, sugar, baking powder, baking soda and cinnamon. Add carrot, oil, and eggs. Mix until well combined. Pour into desired cake pan, use one 9″x13″ or two 9 inch round pans. Bake at 350 until knife inserted in center comes out clean. 30-35 minutes for a 9×13 pan and 35-40 minutes for the round. If you are intending to remove cake from pans cool on wire rack for 10 minutes before trying to remove them.

Variations: add nuts, raisins or crushed pineapple to batter.

Serve warm or cool, plain or topped with powdered sugar or a light glaze. Perfect for after school snacks or when the sweet tooth attacks.