CARROT WHIPPED-CREAM CAKE

FOR THE CAKE:
3 cups all-purpose flour (sift before measuring)
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
2 cups granulated sugar
1 1/2 cups salad oil
4 eggs
3 cups grated carrots
FOR THE WHIPPED CREAM FROSTING:
2 cups heavy (whipping) cream, chilled
1/2 cup unsifted powdered sugar
1 tsp vanilla
pecan or walnut halves (for garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease well and flour three (9x1 1/2-inch) round layer cake pans.

Sift flour with baking powder, soda, cinnamon and salt; set aside.

In large mixing bowl, with electric mixer at medium speed, beat granulated sugar, salad oil and eggs until well blended, about 2 minutes. Add carrots; mix well.

At low speed, gradually add flour mixture, heating just until well combined. Batter will be thin. Pour batter into prepared pans, dividing evenly.

Bake 30-35 minutes or until cake tests done. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pan. Cool completely on racks.

TO MAKE THE WHIPPED-CREAM FROSTING:
In medium bowl, whip cream with powdered sugar and vanilla until stiff. Refrigerate if not using at once.

TO ASSEMBLE THE CAKE:
Put layers together with whipped-cream frosting, 3/4 cup for each layer. Frost side and top. Arrange pecan halves on top.

Refrigerate 1 hour before serving. Store leftovers in refrigerator.

Servings: 10
Adapted from source: Magazine Clipping