Ingredients: 1 teaspoon baking soda,1 ¼ c canola oil,3 cups grated carrots,4 large eggs, RT,1 1/2 cups flour,1 c granulated sugar,½ t ground cardamom, optional,2 t ground cinnamon,1/4 t ground cloves,1/4 teaspoon ground ginger,1/2 t ground nutmeg,1 c light brown sugar,1 c light brown sugar,1/2 cup raisins,1 ½ t salt,2 t vanilla,1/2 cup walnuts
Instructions:
- Preheat your oven to 350F. Line an 8″ cake tin with parchment and spray with a non-flavored cooking spray. If you are making cupcakes, place liners in your cupcake tin. Set this aside.In a large bowl, mix the sugars, salt, oil, and vanilla using a whisk and making sure no lumps remain.
- Add in the eggs, one at a time and whisk well, incorporating each before adding the next.In a separate bowl, using a clean whisk, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and cardamom (if using).
- Whisking removes the lumps, if any, and helps blend the dry ingredients.Once well whisked, place half of the dry ingredients into the wet ingredients and whisk to combine.
- Add the grated carrots and mix this in.Then fold in the remaining dry ingredients. Chop your nuts finely, if you are using them.I like to toss my add-ins (for example raisins and walnuts or other fruit and nuts) in about 1 T of flour to coat. This helps to prevent the add-ins from sinking to the bottom of the cake during baking. Fold your add-ins into your batter.
- Pour the batter into the prepared cake or cupcake pans and bake, following the baking times listed here: Cupcakes: 18-20 minutes, 8″ cakes: 34-36 minutes
- Check that your cakes are done using the toothpick test.
- Let them cool in their pans until they reach room temperature. Then frost as desired.
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