INGREDIENTS:
1 CUP OF VEGETABLE OIL
1 CUP GRANULATED SUGAR
1/2 CUP Brown sugar
3 EGGS ROOM TEMPERATURE
2 TEASPOONS VANILLA EXTRACT
2 1/2 CUPS CARROT GRATED SEE NOTE
2 CUPS ALL-PURPOSE FLOUR
2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
2 TEASPOONS CINNAMON
1/4 TEASPOON NUTMEG
1/8 TEASPOON GROUND CLOVE
1 cup BUTTERMILK
Instructions:
Preheat oven to 350 F.
Grease and flour 3 round cake pans. set out.
In A Wide Bowl, Cream, Sugar, Oil, and Brown Sugar.
Combine Vanilla Extract and Eggs.
Fold in Carrots. set out.
In a medium dish, whisk together salt, baking soda, flour, cinnamon, nuts, and cloves.
Progressively mix the dry ingredients into the wet ingredients, alternately with the buttermilk, until well mixed.
Spill the batter equally into the ready cake pans. Baked for 15–19 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not overbake. The cake will stay warm as it cools.
Once cooled, frost with cream cheese frosting and cover with pecans (if wanted).
ENJOY:)
