Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground ginger
pinch ground cloves
1 1/4 cup vegetable oil
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs room temperature
1 1/2 tsp vanilla
3 cups grated carrots lightly packed, approx. 4 large carrots (300g shredded
Procedures:
Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.
Add flour mixture in 3 parts. Fold in carrots.
Spread batter evenly into prepared pans and bake for 55mins or until a toothpick inserted into the center comes out clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
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