Add shredded carrots and stir until they are all mixed in. Pour (evenly divided) into the two prepared cake pans. Bake for 30 minutes. Remove from oven and cool on a wire rack for 10 minutes.

What you need: Carrot Cake. 4 ½ cups sugar. 2¼ cups corn or vegetable oil. 8 eggs. 1 ½ tablespoons pure vanilla xxtract. 6 ounces finely shredded dried coconut ...

1. Stack it evenly. Some cakes dome when baked. Stacking cakes with rounded tops means less stability and an uneven-looking result. Get down to eye level with your cake layer, then use a long ...