This carrot cake recipe has been a hit at church functions, family gatherings and even late night snacking. As my mom always says, Asians are weird - we like our fruits sweet and our desserts not so sweet so I’ve tweaked this adapted recipe from allrecipes.com. I’ve left out the frosting because my parents go berzerk when they see that much fat and icing on top of a beloved dessert…yet they still eat my cheesecake. Weird.

INGREDIENTS

• 4 eggs
• 1 1/4 cups vegetable oil
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups grated carrots
• 1 cup chopped pecans or walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.