Beth's Carrot Cake

This recipe makes a large batch that can be used to make several forms of carrot cake. It is moist and good by itself or topped with cream cheese frosting.

• Ready In: 55 mins
• Yields: 2 cakes

Ingredients

• 3  cups  vegetable oil
• 8  large eggs
• 4  cups sugar
• 1  tablespoon vanilla
• 4  cups flour
• 1  teaspoon nutmeg
• 2  tablespoons cinnamon
• 1  tablespoon baking powder
• 2  teaspoons baking soda
• 1  teaspoon salt
• 5  cups carrots (fine grated)
• 2 (8 ounce) cans crushed pineapple
• 3  cups  chopped walnuts (optional)

Directions

1. Mix vegetable oil, eggs and vanilla in a bowl; set aside.
2. Place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl.
3. Mix wet ingredients into dry till well blended.
4. Fold in carrots, pinapple and nuts.
5. Bake times are approximate (insert knife in center, cake is done when comes out clean).
6. Spring Form pan: 60-70 minutes.
7. Tube/Bundt pan: 50-60 minutes.
8. Loaf pan: 40-50 minutes.
9. 8" cake pans: 30-35 minutes.
10. Again, this recipe makes several of the above. I usually make a two layer cake then maybe a loaf or mini loafs. I imagine you could make some nice muffins or sheet cake as well but I am not sure of the cook times. Top with your favorite cream cheese frosting or eat plain.