Carrot Cake

The ultimate Carrot Cake: perfectly moist, incredibly tender, and packed with warm spices. It’s a timeless classic that strikes the perfect balance between a soft crumb and a rich, spiced flavor.

Ingredients

• 2 Large Eggs

• 150ml Vegetable Oil (1/2 cup + 2 tbsp)

• 33g White Sugar (2.5 tbsp)

• 100g Light Brown Sugar (1/2 cup packed)

• 1 tsp Vanilla Extract

• 125g All-Purpose Flour (1 cup)

• 1 tsp Baking Soda

• 1/4 tsp Salt

• 1/2 tsp Ground Cinnamon

• 1 pinch Ground Nutmeg

• 55g Ground Pecans (1/2 cup)

• 150g Grated Carrots (1.5 cups)

Instructions

1. Whisk the eggs with the vegetable oil white sugar light brown sugar and vanilla extract until the mixture is completely smooth and emulsified.

2. Sift the all-purpose flour together with the baking soda salt cinnamon and nutmeg to ensure the spices and leavening agent are evenly distributed.

3. Gently fold the dry ingredients into the wet mixture until just combined then stir in the ground pecans and grated carrots to form a thick textured batter.

4. Bake the batter in a preheated oven at 175C for approximately 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

5. Let the cake rest in the tin for 10 minutes before transferring it to a wire rack to cool completely to room temperature.