Ingredients: |
Ingredients: 2.5 c flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 pound of carrots, peeled
1 1/2 c white sugar
1/2 c light brown sugar
4 large eggs, room temperature
1 1/2 c vegetable oil
1 recipe cream cheese frosting
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Directions: |
Directions:1. adjust oven rack to middle position and heat oven to 350º. Grease 13 x 9 " baking pan, line with parchment paper, grease parchment and flour pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl and set aside.
3. Food processor method. Using food processor, shred carrots (you should have 3 cups) transfer to bowl. Wipe out workbowl and fit processor with metal blade. Process sugar, brown sugar and eggs in food processor until frothy and thoroughly combined about 20 seconds. With processor running add oil in a steady stream and process until mix is light in colour and well emulsified, about 20 seconds. Transfer mix to medium bowl and stir in carrots and flour mix until incorporated and no streaks remain.
4. Scrape batter into prepared pan, smooth top with spatula and gently tap pan on counter to release air bubbles. Bake cake until tooth pick comes out clean, 35-40 minutes, rotating pan halfway through baking. Let cake cool completely in pan on wire rack, about 2 hours.
5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, discard parchment, then turn cake right side up onto serving platter. Spread frosting evenly over cake and around edges and serve. Cake can be refrigerated for up to 3 days. |
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