COVER RECIPE
Classic Carrot Cake
MAKES 1 (9-INCH) CAKE
A bounty of spices and fruit pack this cake with luscious layers of flavor.
3 cups all-purpose flour
1½ cups firmly packed light brown sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅔ cup whole buttermilk
⅔ cup canola oil
2 teaspoons vanilla extract
4 large eggs
4 cups grated carrot (10 to 12