I shredded the carrots with a fine shredder for smaller pieces of carrots. I also sprinkled a little bit of water droplets in the bottom of a 9x13 cake pan, then place a precut piece of parchment paper on the bottom if the pan. The water droplets stopped the paper from sliding around. I did still butter the sides of the pan. Only cooked it fir 50 mins. Flipped cake out of pan after it cooled for 10 mins. Removed the parchment paper and flip the cake back into the pan to continue cooling prior to icing the cake.
