carrot cake

just in time for Easter, try this easy, no fail, versatile carrot cake for dessert this year. Bake it as a layer cake, cupcakes, or for the more adventurous, cut and decorate into a bunny shape.

Recipe from
Betty Crocker's Cake Decorating book

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Ingredients

• 2 cups all-purpose flour
• 2 cups finely shredded carrots (about 4 medium)
• 1 1/4 cups sugar
• 1/2 cup vegetable oil
• 1/3 c water
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 3 eggs
• 1 cup chopped nuts

Directions

1. Heat oven to 350 degrees. Grease and flour 2 round pans, 8 or 9 inches.
2. Beat all ingredients in large bowl on medium speed, scraping bowl constantly, until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour into pans.
3. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes: remove from pans. Cool completely.