Birthday Cakes

This cake is a moist, delicious treat that pairs well with cream cheese frosting. I usually steer clear of self-rising flour, but I actually developed the recipe for this cake when I was in the seventh grade, and old habits die hard. Tools:

1. Two 9-inch round cake pans
2. Preparation time: 20 minutes
3. Baking time: 40 minutes

Yield: 12 servings Ingredients; 2 cups sifted self-rising flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 cups granulated white sugar 3 cups grated carrot (about 8 medium carrots) 11⁄2 cups vegetable oil 4 eggs The messy part:

1. Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans, or spray a Bundt pan with a nonstick spray that contains flour.
2. In a large bowl, sift together the flour, baking soda, salt, cinnamon, and sugar.
3. Add the carrot, oil, and eggs to the dry ingredients. Mix until well blended, but don’t overmix.
4. Pour the batter into the prepared pans. Bake for 40 minutes, or until a cake tester inserted in the center of the cake comes out with some crumbs attached.
5. Cool the cakes in the pans on wire racks for 10 minutes. Run a knife around the edges,and then invert the cakes onto wire racks to cool completely.