Carrot Cake

Name: Carrot Cake
Yield: Makes 1 quarter sheet pan cake
Ingredients: 115 g butter, at room temperature [8 tablespoons (1 stick)]; 120 g light brown sugar (1/2 cup tightly packed); 100 g granulated sugar (1/2 cup); 2 eggs; 40 g grapeseed oil (1/4 cup); 200 g flour (1 1/4 cups); 4 g baking powder (1 teaspoon); 1.5 g baking soda (1/4 teaspoon); 1.5 g ground cinnamon (3/4 teaspoon); 5 g kosher salt (1 1/4 teaspoons); 225 g shredded peeled carrots (2 to 3 medium-sized carrots) (2 1/2 cups); Pam or other nonstick cooking spray (optional)

December 14, 2011

My mama is a busy, busy woman. If she were baking this cake, she would probably opt to buy preshredded carrots from the grocery store. She likes baking shortcuts and, in this case, it’s quite possible she doesn’t know where her box grater is (or if the handle is still attached to it). I’m not going to lie. I’ve bought preshredded carrots, and the results weren’t one bit terrible. But at the farmers’ market, they’ve got yellow carrots and purple carrots and orange carrots that actually taste like something. And they will make your cake better if you use them.

Recipe notes

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