CARROT CAKE
Makes 1 (8-inch) cake
Spring is finally here, bringing with it the timeless Carrot Cake. Packed with aromatic spices, sweet vanilla, and heaps of grated carrot, our recipe produces a batter that can’t be beat. Pile the layers high and cover the exterior with our sweet Cream Cheese Frosting for a stunning springtime treat.
2 cups (250 grams) all-purpose flour
1¼ cups (250 grams) granulated sugar
⅔ cup (147 grams) firmly packed light brown sugar
4 teaspoons (8 grams) ground cinnamon
2 teaspoons (10 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 teaspoon (2 grams) ground ginger
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1 gram) ground nutmeg
1 cup (224 grams) neutral oil
½ cup (120 grams) whole buttermilk, room temperature
4 large eggs (200 grams), room temperature
1 tablespoon (13 grams) vanilla extract
3 cups (300 grams) lightly packed grated carrots*
Cream Cheese Frosting (recipe follows)
Garnish: peeled whole carrots with green tops
1. Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
2. In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt, ginger, baking soda, and nutmeg.
In a medium bowl,
