In a medium bowl: mix the dry stuff:
- 2 cups flour
- 2 cups sugar (yeah, right)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- pinch of nutmeg
- 1 teaspoon salt
In a large bowl: whisk the wet stuff:
- Beat the 4 eggs lightly, then whisk in the canola oil (1 and 1/3 cups).
Add the dry ingredients (of the medium bowl) into the large bowl. Stir. Stir in the carrots (3 cups shredded) + 1 cup chopped pecans. (optional: ½ cup raisins).
Divide the batter into the two pans evenly, bake for 30-35 minutes.
Then there's something in the recipe about frosting, which I don't believe in at all. What I did was bring one of the cakes to friends at school who were in a studying frenzy, while i kept one at home. You may want to experiment in the stacking of the two cakes, i hear cream cheese is good, but who knows, maybe marmite or peanut butter could make your cake more braincell-friendly.