CARROT CAKE
					2 CUPS SUGAR 1-1/2 CUPS VEGETABLE OIL 4 LARGE EGGS 2 CUPS FLOUR 2 TEASPOONS EA. CINNAMON, BAKING POWDER & SODA 1 TEASPOON SALT 3 CUPS SHREDDED CARROTS
			PREHEAT OVEN TO 350-degrees F. BUTTER & FLOUR 2-10-INCH SPRING FORM CAKE PANS LINED WITH PARCHMENT PAPER
				MIX TOGETHER IN A BOWL THE FLOUR, SALT, CINNAMON, BAKING POWDER & SODA, SET ASIDE IN AN ELECTRIC MIXER WITH THE PADDLE ATTACHMENT, CREAM TOGETHER THE OIL & SUGAR   ADD THE EGGS ONE AT A TIME   ADD THE FLOUR MIXTURE, STOPPING TO SCRAPE DOWN THE SIDES OF THE BOWL OF THE MIXER FROM TIME TO TIME ADD THE CARROTS, MIX TO INCORPORATE & POUR INTO PREPARED PANS, LET CAKES REST ABOUT 30 MINUTES BEFORE BAKING  BAKE UNTIL TESTER COMES OUT CLEAN ABOUT 1 HOUR COOL ON RACKS BEFORE REMOVING SIDES OF THE PAN  COOL COMPLETELY IN THE REFRIGERATOR, (BEST OVER NIGHT) BEFORE FROSTING FROST CAKES WITH CREAM CHEESE FROSTING AND DECORATE WITH WHOLE PECANS OR WALNUTS MAKES ONE-TWO LAYER CAKE OR TWO SINGLE LAYER CAKES YIELDS ABOUT 10 TO 12 SLICES
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