Its days like this when the scent and spirit of the holidays are lightly lingering, family and friends gather, and the southern California “chill” makes you round up the coffee cups and enjoy a little sweet bread. One of my favorite and less traditional to make is carrot cake. There is something about the spicy blend of cinnamon, nutmeg and cloves mixed in with freshly grated carrots that makes this type of cake so irresistible. Traditionally, I make this type of cake and slather it in cream cheese frosting but today I’m only sticking to the cake itself, its not like we need the extra calories 🙂
Lets start with by mixing our dry ingredients:
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Next gather our wet ingredients:
- 1 1/4 cups (8 3/4 ounces) light brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots (4 carrots)
Combine and whisk sugar, oil, eggs, and vanilla together until mixture is smooth.
Add your dry ingredients to your wet mixture and fold with rubber spatula until just combined.
You can transfer the batter to a greased 18 by 13-inch square pan, two 9-inch round pans, or do what I did and bake them into cupcakes/muffins. Adjust oven rack to middle position and bake this cake at 350 degrees. Bake until center of cake is firm to touch, 15 to 18 minutes. If you are making cupcakes bake for approximately 10 minutes and continue at 1 minute intervals until fully cooked. I have an old oven so your baking time may vary. Cool cake completely for about 30 minutes.
Thanks for visiting, xo Karina