Carrot Cake

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!

4 eggs

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

Directions:

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.

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