Carrot Cake A favorite classic. Carrots are inexpensive and are always on hand. Stays moist and freezes well. The dessert makes a great birthday cake. Betty Crocker's Cookbook Grandpa Sherman likes it better with extra cinnamon sugar vegetable oil eggs all-purpose flour ground cinnamon baking soda vanilla salt ground nutmeg shredded carrots coarsely chopped nuts Heat oven to 350 degrees Grease and flour rectangular pan, 13 x 9 x 2 inches Mix sugar, oil and eggs in large bowl until blended; beat 1 minute Stir in remaining ingredients except carrots and nuts; beat 1 minute Stir in carrots and nuts Pour into pan Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack Frost with cream cheese frosting if desired