I don’t remember where this recipe started from. I have tweaked it and tweaked it over the years. Now it is exactly how we love it. Hope you enjoy too!
1 1/4 cups vegetable oil
1 cups white sugar
1 cups brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
½ teaspoons nutmeg
½ teaspoons ground cloves
3 cups grated carrots
1 cup chopped pecans
1 ½ cups raisins
Preheat oven to 350 degrees F (175 degrees C). Put parchment paper in bottom of sheet cake pan. Spray with cooking spray.
In a large bowl, beat together eggs, oil, white and brown sugar and vanilla. Mix in flour, baking soda, baking powder, salt , cinnamon, nutmeg and cloves. Stir in carrots and raisins. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
****Now here is what I do to make a layered cake.
Put a big cutting board on top of the sheet pan. Turn upside down so cake ends up on cutting board.
Cut into 3 equal pieces.
Sorry. I forgot to take a picture until after I had already moved a piece. You should have 3 sections cut. Photo only shows 2.
Frost and layer. Top with Pecans if desired.