Crazy good carrot cake

As we were sitting down to Shabbat dinner last week, I realized I forgot to make dessert. So when that happens, of course you throw together carrot cake from scratch, from memory. And then...you just hope and pray it comes out delicious for you to serve to your guests! And when it does, you can't stop eating it.

Ingredients 

1 cup oil (canola, vegetable, grapeseed)

1 cup sugar

2 eggs

1 tsp vanilla

2 cups shredded carrots

2 cups flour

1 tsp kosher salt

1 tsp baking powder

1/2 cup chopped walnuts, optional

Directions

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.

Optional glaze:

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!