Through the years I tried many carrot cake recipes but never found one that came out perfect each time. A family friend K, passed this recipe on to my mother and she shared it with me. I found that it always turned out perfect. It has been my favorite carrot cake recipe for the past 20 years. It is a very basic recipe and you can add walnuts, raisins or whatever you want.
2 cups white sugar
1 1/2 cups vegetable oil
2 cups white flour
3 cups peeled and grated carrots
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
Preheat oven to 350 degrees
Use a tube pan or two round cake pans. Lightly grease and flour pan.
In mixing bowl put sugar and eggs, mix well. Turn mixer speed to low and add oil. Mix until well combined. Add dry ingredients. Remove from mixer and fold carrots in. Pour batter into prepared pan. Bake for 45 minutes. Cake is done when toothpick comes out clean. Remove cake from oven. When cake is completely cool remove from pan.
Let cake cool completely and dust with powdered sugar or frost with cream cheese icing.
Cream Cheese frosting
1 package cream cheese
1 stick butter softened
3 cups powdered sugar
Mix all ingredients in mixing bowl until fluffy.