1 hour, 30 minutes
Combine the dry ingredients into a bowl: sugar, all-purpose flour, baking soda, salt, and cinnamon.
Add vegetable oil and vanilla extract and beat until consistent batter forms, roughly 3 minutes. Add one egg at a time into the mixing bowl. Beat well.
Fold in chopped nuts, shredded carrots, and lemon flavoring. Stir together.
Allow cake to cool before removing from the pans and frosting.
Once your carrot cake is completely cooled, frost the cakes and ENJOY!
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