1 cup oil (canola, vegetable, grapeseed)
1 cup sugar
1 tsp vanilla
2 cups shredded carrots
2 cups flour
1 tsp kosher salt
1 tsp baking powder
1/2 cup chopped walnuts, optional
Preheat oven to 350 degrees F and grease a bundt pan or 9 x 13 baking pan.
In a large bowl mix oil and sugar. Add eggs and vanilla. In a separate bowl combine dry ingredients and then add to wet mixture. Fold in carrots and walnuts.
Bake for 50-60 minutes until golden brown. Let cool in pan at least 30 minutes before inverting onto plate.
Combine 1 cup powdered sugar with 1-2 tbsp milk (cow, almond, soy, non-dairy) and spoon glaze over top of cake.
Eat and enjoy!