Carrot Cake

I love this carrot cake! It’s the easiest to make, with one bowl method, and gives perfect result each time.

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Sugar: 1 1/2 cups
Oil (I use coconut oil): 1 cup
Eggs: 4
Flour: 2 cups
Baking Soda: 1 tsp
Baking Powder: 1 tsp
Salt: 1/4 tsp
Cinnamon powder (freshly ground): 1 tsp
Nutmeg powder (freshly ground): 1/2 tsp
Carrots (grated): 2-3 cups
Pecans/walnuts (Chopped): 1 cup *optional
Method:
In a bowl mix together all wet ingredients. In another bowl sift the flour, salt, baking powder, baking soda, cinnamon and nutmeg powder. Add to the wet ingredients and stir, then add carrots and nuts if using, mix well. Pour into a greased and floured pan and bake 25 to 40 minutes depending on the pan you use. Cool completely and frost with cream cheese frosting of your choice.

Here I have frosted with Orange cream cheese frosting, topped with roasted almonds and crushed coconut.

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