THIS IS ALL YOU NEED TO MAKE IT:
300 grams.Of packed grated carrots.
300 grams.Of light brown sugar.
250 grams.Of sifted all-purpose flour.
100 grams.Of granulated white sugar.
2 small spoons.Of baking powder.
1 small spoon.Of baking soda.
1 and 1/2 teaspoons cinnamon powder.
1/2 small spoon.Of ginger powder.
1/4 small spoon.Of ground nutmeg
1/2 small spoon.Of salt.
180 ml.Of canola oil, if you don’t have it you can use any vegetable oil you have.
4 large eggs, at room temp.
125 grams.Of unsweetened applesauce.
1 small spoon.Of vanilla flavoring.
Step 1 – The first step was heating the oven to 350 degrees Fahrenheit = 170 degrees Celsius, and I prepared two medium round cake pans of 9-inch by spraying them well with nonstick cooking spray and I set them aside until needed.
NOTE 1: you may optionally cover the bottoms of each pan with parchment paper to make removal simpler.
Step 2 – Secondly, I combined the flour after sifting it with baking powder, baking soda, cinnamon powder, ground ginger, ground nutmeg, and salt in a large mixing basin until thoroughly mixed, and I set it aside for later.
Step 3 – After that, I chose another large mixing basin, and whisked it together until completely mixed the oil (or margarine), four large eggs at room temp, brown and granulated white sugar, applesauce, and vanilla extract.
Step 4 – Then, In a large mixing bowl, I blended the shredded carrots with the other wet ingredients until thoroughly mixed.
Step 5 – Following that, I combined the wet ingredients with the dry ingredients In a large mixing bowl, whisking or using a rubber spatula until just incorporated,
NOTE 2: Be careful not to overmix the batter at this step.
Step 6 – Following that, I divided the cake batter equally between the two cake pans that have been prepared.
Step 7 – And I baked them for around 30 to 35 minutes at 350 degrees F, until the tops of the cakes are set and a toothpick inserted into the middle of each cake comes out clean.
Step 8 – At this step, I removed the pans from the oven and let them cool in the pans for about 20 to 25 minutes before transferring them to a wire rack.
Step 9 – When the cakes were totally cooled in the pans, I took them from the pans and placed them on a wire rack to complete cooling.
That’s it!! Now you have a recipe for the best carrot cake in the whole world!! Don’t hesitate to try it as soon as possible, and of course, share it with your friends!!