Carrot Cake

My dad loves carrot cake and I decided to try out my baking skills for Christmas eve.  It turned out okay, but a little dry.  I made one cake, instead of a layered cake (for easier transportation), but I posted the directions for the layered cake for anyone that would like it!

Carrot Cake
4 eggs, beaten
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups finely shredded carrot (lightly packed)
3/4 cup cooking oil
1 recipe Cream Cheese Frosting
1/2 cup finely chopped pecans, toasted (optional)

Allow eggs to stand at room temperature for 30 minutes.  Meanwhile, greast two 9x1 1/2 inch round cake pans (I used one 8x8 pan).  Line pans with waxed paper; grease the paper.  Set pans aside

Preheat oven to 350 degrees.  In a large bowl stir together flour, sugar, baking powder, cinnamon, salt, and baking soda; set aside.

In another bowl combine eggs, carrot, and oil.  Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pan(s).

Bake for 30-35 minutes, or until a wooden toothpick inserted near the center comes out clean.  Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks.

Fill and frost with cream cheese frosting. If desired, sprinkle chopped pecans (we used walnuts) over frosting. Cover and store cake in the refrigerator for up to 3 days.