Ingredients:
2 cups All Purpose Flour
2 tsp Baking soda
1 tsp Salt
1 1/2 tsp Cinnamon
1 1/4 cups Canola oil
1 cup Sugar
1 cup Lightly packed brown sugar
1 tsp Vanilla extract
4 each Eggs
3 cups Carrots, peeled and grated
1 cup Walnuts or pecans, coarsely chopped
1/2 cup Raisins
Preparation:
Make Batter
Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
Bake Cake
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.