If you like carrot cake flavor but not the crunchy texture, this is the cake for you. This produced a very moist cake with a taste of a mild carrots and cinnamon. It is also a great way to use up cans of carrots that you are rotating out with your Spring cleaning.
Preheat oven to 350 degrees.\
Mix dry ingredients together in a large bowl.
Add 1 1/2 c. oil (I used olive oil), mix together
Add 3 c. canned carrots, drained (I used 2 cans), mix together (you do not need to puree them).
Add 4 eggs, mix together
Add 1/2 c. nuts (the recipe calls for pecans, I used walnuts), mix together
Pour into 9X13 can pan sprayed with a non-stick spray. Baked for 25-35 mins or until springy to touch in center.
Frost with Cream Cheese frosting (I used commercially prepared from a can).