Line a 9- by 13-inch pan or two round cake pans with parchment paper. In a large bowl, beat together the oil, both sugars, salt, eggs, cinnamon, nutmeg, ginger, baking powder and baking soda.

4. Pour batter into pan, spreading into an even layer with a small offset spatula if necessary. Bake in oven until top is puffed and golden and sides pull away from pan, 40 to 45 minutes. Let cake ...

This dessert is not as sweet as most carrot cakes -- but that is what I liked about it. This recipe will be on my Easter menu." "This recipe is a keeper," proclaimed another fan.