This is one of my family's favorite cakes. My 6 year old asks me to make it all the time.
Since it's moist , keep refrigerated to prevent molding. Freezes well and defrosts quickly.
5 medium carrots - peeled and chopped or grated
1½ cup sugar
¾ cup oil
2 tsp baking powder
1 tsp baking soda
2 cup flour
1 tsp salt
1 tsp vanilla
preheat oven to 375 degrees
grate or chop carrots
cream eggs, oil and sugar.
Add the rest of ingredients besides for carrots.
Bake in tube pan for 40 minutes.