Carrot Cake

Here is a recipe for carrot cake:

-  1 cup all-purpose flour

-  1 teaspoon baking powder

-  1 teaspoon baking soda

-  1/4 teaspoon salt

-  1 and 1/4 teaspoon ground cinnamon

-  1 1/2 cups grated carrots

-  2 eggs

-  3/4 cup granulated sugar

-  1 teaspoon vanilla extract

-  1/2 and 2 tablespoons vegetable oil

-  1/3 cup chopped pecans, walnuts, or almonds (I used almonds because that is what I had in my pantry)

Preheat oven to 350 degrees.  Grease a 9 inch bunt cake pan or 8 x 8 pan with cooking spray.

Mix flour, baking powder, baking soda, salt, and ground cinnamon in a small bowl and set aside.

In a large to medium bowl, mix or beat together eggs, sugar, vanilla extract, and vegetable oil.  Add dry ingredients (flour, baking soda, baking powder, salt, and ground cinnamon) and mix.  Next, mix in carrots.  Fold in nuts (pecans, walnuts, or almonds) and pour batter into your baking dish. Bake for approximately 40 to 45 minutes or until you insert a toothpick in the center and it comes out clean.  Let cool and serve.  Enjoy!

*You can make a cream cheese frosting to spread on the top, or just serve as is.  To make the frosting, just beat together (until smooth) 2 cups powdered sugar, 4 ounces cream cheese, 1/4 cup softened butter, and 1 teaspoon vanilla extract.  Spread on cake.