Double Carrot Cake

Really dense, moist carrot cake recipe, tweaked with double carrots

• Ready In: 1 hr
• Serves: 15
• Yields: 1 9x13 cake

Ingredients

• 4  eggs
• 2  cups sugar
• 1  cup  vegetable oil
• 2  teaspoons vanilla extract
• 2  cups flour
• 2  teaspoons salt
• 2  teaspoons baking powder
• 3  teaspoons ground cinnamon
• 1  teaspoon ground nutmeg
• 1 1⁄2 teaspoons baking soda
• 6  cups  grated carrots

Directions

1. Preheat oven to 350. Beat together oil, eggs and sugar and vanilla 3-5 minutes until creamy. In separate bowl, combine all dry ingredients, except carrots. Fold wet mixture into dry, then fold in carrots. Turn into greased, floured 9x13 pan. Bake 40-50 minutes at 350, until a toothpick inserted in center comes out clean.
2. Note: This is a very dense cake, and very moist, and may fall slightly in the center. If you're looking for more of a commercial type "light" carrot cake, this may not be for you. Also makes good muffins.