Mom’s Classic Carrot Cake – this is an absolute classic, super easy and can be made as a sheet cake or a layer cake!
Preheat oven to 375 degrees. Grease or spray a 10x15x1″ sheet pan or 2 8″ round cake pans.
In a large bowl, beat eggs, oil, and sugar until smooth. In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt; add to egg mixture and beat well. Stir in carrots and nuts. Pour into prepared pans.
Bake about 35 minutes until the, when gently pressed springs back. If making in a sheet pan, carefully turn front to back at about 25 minutes. Check it early; ovens vary and this is a higher temperature. Cool on a wire rack.
Frost and decorate as desired.
Note on servings: this cake goes further made in a sheet pan; I generally cut three slices across and five down the length, which yields 15 generous pieces.
Keywords: Cake, Carrot Cake, Desserts, Family Recipe, Freezes Well, carrots, nuts & seeds, Walnuts