Carrot Cake Birthday Cake Recipe
2 1/2 cups unbleached all-purpose 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 table salt
1 pound medium carrots (around 6 to 7 carrots), peeled or scrubbed well
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups vegetable oil , peanut, safflower, or canola oil
- Adjust oven rack to middle position; heat oven to 350 degrees (325 for convection oven) Spray 13 by 9-inch baking pan with Baker's Joy. Line bottom of pan with parchment and spray parchment.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
- In food processor fitted with large shredding disk (see below for mixer method), shred carrots (you should have about 3 cups by the time you are done); transfer carrots to bowl and set aside for later. Wipe out food processor work bowl and fit with metal blade for the next step.
- Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. While you still have the food processor running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain.
- Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time (unless you have a convection oven). Cool cake to room temperature in pan on wire rack, about 2 hours or the cake will tear and crumb in your frosting.
Now not everyone will have a food processor so if you don't you will need to use a mixer for step three of this birthday cake recipe and do this:
Shred carrots using large holes of box grater; transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment beat granulated and brown sugars and eggs on medium-high until thoroughly combined. It should take about 30 seconds.
Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl. Increase speed to high and mix until mixture is light in color and well mixed about 1 minute. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain in the batter.
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