Preheat oven to 350 F. Grease and line with parchment 3 – 8” or 9” pans or a 18 X 13 X 1 inch baking sheet pan.
In a large bowl, sift or whisk all dry ingredients together and hold aside.
In a mixer bowl, beat eggs and sugar together on medium-high speed for 3 minutes. Add oil in a slow stream, beating for 1 minute total
Stir in carrots until combined into the batter then stir in sifted dry ingredients, just until blended.
Spread batter into prepared pan(s) and bake:
· 25 minutes for baking sheet pan
· 18-20 minutes for 8” rounds
· 16-18 minutes for 9” rounds
In mixer bowl combine all ingredients together and beat 3-5 minutes or until light and fluffy. Spread over the top of the baking sheet pan or in between the layers and over the top of the cake for the layered cake.
A bit of milk or more powdered sugar can be added to achieve the desired consistency for frosting. A stiffer frosting and chilling the frosting slightly is desired for piping decorative finishes.