Carrot Cake

1 cup canola oil
1 cup sugar
1 cup light brown Sugar
1-1/2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
1/3 cup non-fat dry milk
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
3 cups grated, raw carrot
1 cup chopped pecans
1/4 teaspoon grated dried lemon peel

Preheat oven to 350°F.

In a large bowl, blend the oil and sugars on low speed of an electric mixer until well mixed. Add the vanilla. Beat in the eggs, one at a time, beating well after each addition.

In a separate bowl, stir together the flour, non-fat dry milk, baking powder, baking soda, salt and cinnamon. Gradually add the dry ingredients to the sugar mixture until well blended. Fold in pecans and carrots by hand.

For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 350°F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.

For a Tube Cake: Pour batter into a 10-inch tube or large (10-cup) Bundt pan. Bake at 350°F for 50 to 60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.

For a Sheet Cake: Pour batter into a greased and floured 9x13-inch pan. Bake at 350°F for 45 to 55 minutes. Test with cake tester or toothpick. Cool before frosting.