Carrot Cake

Name: Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 454 grams carrots (6 or 7 large carrots), peeled; 355 milliliters confectioners sugar; 118 milliliters packed dark brown sugar; 4 eggs, lightly beaten; 591 milliliters flour; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground nutmeg; 1 teaspoons salt; 296 milliliters vegetable oil

This dairy free and vegetarian recipe serves 8. One serving contains 368 calories, 7g of protein, and 6g of fat. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up ground cloves, baking soda, brown sugar, and a few other things to make it today.

Instructions

1 Preheat the oven to 350°F. Grease two 9-inch round pans or one 9 by 13-inch pan or with cooking spray or oil. In addition, you can also place a cut-out parchment circle on the bottom of the pan.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Oven

Frying Pan

2 Grate the carrots with a grater (the old-school way!) or a food processor. I prefer medium-grated carrots—not too big, not too fine.

Ingredients you will need

Carrot

Equipment you will use

Food Processor

Grater

3 In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, confectioner's sugar, and brown sugar. Stir in the oil and eggs, then the carrots.

Ingredients you will need

Baking Soda