Recipe: Carrot Cake

I thought for a while that I didn’t like carrot cake but after some careful considerate I think I just don’t like the overly sweet commercially made carrot cakes. For this one I doubled the amount of spices to give it an extra kick too.

Carrot Cake
Yields 24
  1. 2 1/2 cups flour [300g]
  2. 1 1/4 teaspoons baking powder [7g]
  3. 1 teaspoon baking soda [5g]
  4. 2 teaspoons ground cinnamon [10g]
  5. 1 teaspoon ground nutmeg [5g]
  6. 1/4 teaspoon ground cloves [2g]
  7. 1/4 teaspoon cardamom [2g]
  8. 1/2 teaspoon table salt [3g]
  9. 1 lb carrots, peeled and shredded [450-500g]
  10. 1 1/4 cups granulated sugar [250g]
  11. 1/2 cup dark brown sugar [100g]
  12. 4 large eggs
  13. 1 1/2 cups vegetable oil [350ml]
  1. Preheat the oven to 350°F, then grease a loaf pan OR cupcake tins.
  2. In a mixing bowl add white sugar, brown sugar, and eggs. Mix until fluffy and combined.
  3. With the mixer on, dizzle the oil in to the sugar and egg mixture and let come together for 2-3 minutes.
  4. To that mixture add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom and salt and blend.
  5. Fold carrots into the batter using your spatula and then distribute batter evenly between 2 loaf pans or your cupcake tins.
  6. Bake the loaves for about 60 minutes or until toothpick inserted into the center comes out clean, cupcakes will take about 20-25 minutes.
Adapted from The Gourmet Gourmand
Mab Made Food

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