3 1/2 cups vegetable oil
6 cups sugar
6 teaspoons vanilla extract
6 cups of flour
6 teaspoons baking powder
6 teaspoons baking soda
1 1/2 teaspoons salt
6 teaspoons ground cinnamon
Preheat oven to 350 degrees and grease and flour three 9x13 inch pans or use a large commercial pan.
Sift together the dry ingredient - when I have chosen not to sift, I find the baking soda doesn't always blend in. There is nothing worse than finding a lump of baking soda!
Mix in flour, baking soda, baking powder, salt and cinnamon to the eggs, oil, sugar and vanilla.
Fold in carrots
Fold in nuts and pour into pans.
Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes or more then turn out if desired onto a wire rack and cool completely cool. Since I use a very large pan, I bake it a bit longer and if I remove the cake from the pan, it is frosted and cut into pieces. I usually make this recipe for serving a crowd. The crowd loves the cake still in the pan!
I have made a wedding cake from this recipe and removed the cakes from their pans to stack in three graduated layers. I covered the frosting with eatible flowers or you could make your flowers from cake-decorating frosting.
To make frosting:
I do not usually make the full recipe for the frosting as I find only about 1/2 of the above ingredients covers the commercial baking pan that I use. My pan measures 13 x 21.5 x 2.5 deep. I am not so careful with measurements. This cake is very forgiving when it comes to pineapple, carrots, nuts and frosting used.
I grate my carrots using a food processor; which makes the process so much easier than a hand grater! No more grated knuckles! For my Christmas in October Open House I used whipped cream cheese for the frosting. It made the frosting go together easier than using the boxed cream cheese.