Celeste’s Carrot Cake
1 cup vegetable oil
2 cups white sugar
2 tsp vanilla extract
3 cups all-purpose flour
1 tbs baking powder
4 medium grated carrots (I use a couple more)
1 cup raisins (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking powder. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
I usually do not frost this cake, just add 1 cup of raisins. Growing up in Brazil, my mother would make this recipe special by adding chocolate frosting.