Carrot Cake

By abrocakes

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 4 eggs, large
• 1 cup sugar
• 1 1/4 cups brown sugar
• 1 cup canola oil
• 1/2 cup unsalted butter, melted
• 1/4 cup whole milk
• 1 TABLESPOON vanilla extract
• 2 TABLESPOONS crystallized ginger, finely chopped
• 3 cups carrots, shredded, firmly packed
• 1 cup walnuts, chopped

Preparation

Step 1

1. Wash and sanitize utensils and preparation area.
2. Assemble ingredients and equipment.
3. Preheat to 350F. Spray two 9-inch pans with pan coating and line with parchment paper.
4. Sift together the flour, baking powder, baking soda, spices and salt in a medium bowl. Whisk together and set aside.
5. In the bowl of an electric mixer, using the paddle attachment, beat eggs and sugars together on medium speed until well combined, about 2 minutes.
6. At low speed, add the oil, melted butter, milk, vanilla, and ginger and mix until blended, scraping down the sides of the bowl as necessary.
7. Add the flour mixture in three additions, mixing until just blended.
8. Add the carrots and walnuts and mix until blended.
9. Scrape the batter into the prepared pans, dividing it evenly.
10. Bake cakes for 25-30 minutes until they are dark golden brown.
11. Cool cakes in pans on wire racks for 15 minutes; invert cakes onto the wire racks and let cool completely.