Carrot Cake

Carrot Cake

Equipment

  • loaf pan

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • .75 tsp salt
  • 2 tsp cinnamon
  • .5 tsp nutmeg
  • .25 tsp allspice
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups grated carrot
  • .5 tsp vanilla
  • Melted butter

Instructions

  1. Preheat oven to 350 F.
  2. Butter a loaf pan, line with parchment, and butter parchment.
  3. Sift and whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into a bowl.
  4. Break up the brown sugar into a separate bowl. Add 1 egg at a time until well incorporated.
  5. Add oil and vanilla until well incorporated.
  6. Slowly add in flour mixture.
  7. Fold in carrots.
  8. Pour into pan.
  9. Bake for 40 minutes.

Notes

If using cupcake tins, bake for 20 minutes, until toothpick comes out clean.
USE FRESH CARROTS to prevent soggy cake