Mom's Carrot Cake
The most delicious on the planet
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
3 large eggs
3 cups grated carrots
1 1/4 cups coarsely chopped walnuts, toasted
2 tablespoons minced fresh ginger
1. Prepare Cake: Preheat oven to 350°. Grease 2 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
2. Stir together flour and next 3 ingredients.
3. Whisk together sugar and oil in a large bowl until well blended. Add eggs, 1 at a time, whisking until blended after each addition. Add flour mixture, stirring just until blended. Fold in carrots and next 3 ingredients. Spoon batter into prepared cake pans.
4. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).