My Recipes best Carrot Cake

1. Pre-heat oven to 350°. Toss together first 3 elements spread in one layer inside a foil- lined pan. Bake ten minutes or until toasted, stirring once.

2. Stir together flour and then 4 elements. Beat butter and both sugars at medium speed by having an electric mixer until combined. Add oil beat until combined. Add eggs, 1 at any given time, beating just until combined.

3. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla fold in celery, next 2 elements, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 23 to twenty-eight minutes or until a wood pick placed in center arrives clean. Awesome in pans on wire shelves fifteen minutes. Remove from pans, and awesome completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on the top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.