2/3 cups vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoons kosher salt
1/2 cup raisins optional
1/28. cup chopped walnuts
1/2 -1 pound carrots, grated
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots . Add to the batter and mix well.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.