|Sugar||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Cinnamon||1 1⁄4 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Shredded carrot||2 Cup (32 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Preheat the oven to 350Â°F (180Â° C).
In a large bowl beat together the sugar, vegetable oil and eggs until very well combined.
Sift the following 5 dry ingredients together and add to the egg mixture, blending thoroughly.
Fold in the shredded carrot and chopped walnuts.
Do not overmix.
Pour into an 8" (20 cm) square pan which has been greased and floured or sprayed.
Bake for approximately 45 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven to a rack for 5 minutes.
Remove from the pan and cool completely before icing with your favourite cream cheese frosting.