carrot cake

This is a stock photo. I just did a plain 9 x 13 pan cake with a dusting of powder sugar.

The second half of our mission I have stopped making everything so sweet. The Young Adults for the most part do not like things overly sweet. The layers of icing are sometimes actually scraped off.

Simplifying is a recurring theme for me.

Most of this recipe comes from Inspired taste

For Carrot Cake

2 cups all-purpose flour, spooned and leveled (260g)

2 teaspoons baking soda, important to level the teaspoon, see tips

½ teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups vegetable oil (295ml) (I used Coconut oil)

1 cup granulated sugar (200g)

1 cup lightly packed brown sugar (190g)

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups grated peeled carrots, 5 to 6 medium carrots (300g)

Bake Cake

• Heat oven and prepare pans: Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Line the bottom of a 9 × 13 pan with parchment paper.

  Prepare carrots: With a sort of hand vegetable chopper grate the carrots. They are small grain size.

  Prepare dry ingredients: Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

  Prepare wet ingredients: In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each one.

  Make the batter: Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots.

  Bake cake: when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

  Cool: Remove the cakes from the oven, and leave them in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Cook in the pan and when it is time to cut pull out the parchment paper and slice it.

  Dust with powder sugar