Super Moist Carrot Cake
Divas Can Cook
Gold Medal® all-purpose flour
2 1/2 to 3
cups finely grated baby carrots
coarsely chopped walnuts
Heat oven to 350°F.
Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.
In a seperate bowl, add flour, cinnamon, baking soda and the salt; Whisk to combine.
Add dry mixture into wet mixture a little at a time. Mix to combine.
Add vanilla and stir in the carrots.
Pour into pan(s).
Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.
Frost cakes. Serve and enjoy!
I find that when I puree a little bit of the carrots or finely grate a few of them it makes this cake really moist! It's also great with regular ol grated carrots as well.