JJ's Carrot Cake

You'll love this cake.  Ice it with our Favorite Cream Cheese Icing.

1 1/3 cups flour
1 3/4 tsp Ground Cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 cup vegetable oil
1 cup packed dark brown sugar
1 cup grandulated sugar
3 large eggs
3/4 tsp vanilla extract
4 large carrots (about 3/4 lb), peeled and finely grated

Preheat oven to 350F.  Cpray two 9" round pans with non-stick spray.  Place two parchment paper sheets cut to fit on bottom of pans.

Whisk together flour, cinnamon, baking powder, baking soda and salt into a bowl and set aside.  Cream butter with sugars until fluffy.  Add eggs, one at a time until fully incorporated.  Mix in vanilla extract.  Whisk in flour mixture until no streaks of flour mixture can be seen.  With a rubber spatula, stir in grated carrots, and then scraping the bowl divide the batter evenly between the two cake pans.  Bake for 30 minutes or until a tester placed near the center of the pan, comes out nearly clean with just a few moist crumbs.  Cool on a colling rack.  When mostly cooled turn out first layer onto a serving platter top side up.  Frost top with our favorite Cream Cheese Frosting.   Turn out 2nd layer onto first layer top side down.  Frost remaining cake.