Carrot Cake

Ingredients*:

4 eggs

1 1/14 cups vegetable oil

2 cups white sugar

4 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoons salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans, walnuts, or almonds

Frosting:

The traditional frosting for carrot cake is cream cheese frosting. However, in the interest of being dairy-free, follow my version of Dairy-free Basic Butter Frosting.

Directions:

Preheat oven to 350 F (175 C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, oil, white sugar, and vanilla extract. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into pan.

Bake for 40 to 50 minutes, or until toothpick comes out clean. Let cool in pan for at least 10 minutes, then turn out onto a wire rack and cool completely.

*Altered version of All Recipe's Carrot Cake III Recipe.