Carrot Cake

Ingredients

• 1 pound carrots (6 or 7 large carrots)
• peeled
• 2 1/2 cups flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups confectioners' sugar
• 1/2 cup packed dark brown sugar
• 1 1/4 cups vegetable oil
• 4 eggs
• lightly beaten

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil.

3. 3

   In addition, you can also place a cut-out parchment circle on the bottom of the pan. 2 Grate the carrots with a grater (the old-school way!) or a food processor.

4. 4

   I prefer medium-grated carrots—not too big, not too fine. 3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar.

5. 5

   Stir in the oil and eggs, then the carrots. 4 Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick comes out clean. 5 Cool completely, then frost cream cheese frosting.