INGREDIENTS
- Butter (for the pan)
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 ½ cups canola oil
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 3 cups grated carrots
- 1 cup coarsely chopped walnuts
INSTRUCTIONS
Preheat oven to 325. Butter two 9-inch round cake pans.
In a bowl, whisk the flour, baking soda, salt and cinnamon.
In an electric mixer, beat the oil and sugar until blended. Beat in the eggs followed by the vanilla. Blend in carrots and walnuts.
With the mixer on low, blend in the flour mixture.
Divide the batter between the pans and smooth the tops. Bake the cakes for 45 minutes or until the tops spring back when pressed on lightly with a fingertip.
Set the cakes on a wire rack to cool completely.
Top with Cream Cheese Frosting
Recipe by Debbie
Peg's Favorite Recipes 
INGREDIENTS
INSTRUCTIONS
Preheat oven to 325. Butter two 9-inch round cake pans.
In a bowl, whisk the flour, baking soda, salt and cinnamon.
In an electric mixer, beat the oil and sugar until blended. Beat in the eggs followed by the vanilla. Blend in carrots and walnuts.
With the mixer on low, blend in the flour mixture.
Divide the batter between the pans and smooth the tops. Bake the cakes for 45 minutes or until the tops spring back when pressed on lightly with a fingertip.
Set the cakes on a wire rack to cool completely.
Top with Cream Cheese Frosting
Recipe by Debbie
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