Print Options:

Carrot Cake

Yields24 Servings

Adapted from The Gourmet Gourmand

Ingredients
 300 g flour
 7 g baking powder
 5 g baking soda
 10 g cinnamon
 5 g nutmeg
 2 g cloves
 3 g salt
 500 g carrots, grated
 250 g sugar
 100 g brown sugar
 4 eggs
 350 ml vegetable oil
Directions
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, drizzle 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.

Nutrition Facts

Servings 24