Carrot Cake

Prep: 20 mins Bake: 30 mins @350 Degrees Cool: 1 hour

Ingredients:
2 cups Flour
2 cups Sugar
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp ground cinnamon
1 tsp Nutmeg(use less then what it asks for)
3 cups Finely Shredded Carrots
1 cup Cooking Oil
4 Eggs
1 recipe Cream Cheese Frosting (will add later)

1. Grease and lightly flour two 9x1 1/2-inch round baking pans or grease one 13x9x2 baking pan; set aside.
2. In a large mixing bowl combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with an electric mixer till combined. Pour batter into prepared pan(s).
3. Bake in a 350 degree oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9 inch pan or until wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pan(s). Cool thoroughly on wire racks. Or, place 13x9 cake in pan on a wire rack, cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refridgerator. Makes 12-16 servings