Mom's Carrot Cake
2 c flour
2 c sugar
2 tsp baking soda
2/3 tsp ground cinnamon
1 and 1/2 cups vegetable oil
3 cups grated carrots
1/2 cup chopped pecans (can substitute walnuts)
1 tsp salt
Mix together all dry ingredients. In a separate bowl, beat eggs and add oil. Add the egg mixture to the dry mix. Add in grated carrots and chopped nuts.
Pour batter into 2 or 3 (depending on your preference in layer thickness) 9" layering pans.
Bake at 350 degrees F for 25 to 30 minutes (note: thickness of layers may shorten/lengthen baking time)
After cooling, ice cake with cream cheese icing
Pairs Well With
This is a favorite family recipe and one of my grandfather's favorites. Be forewarned: the outcome is a fantastically moist cake, but the "traditional" (read: oil and butter friendly) recipe will not appeal to the health conscious.