1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 3/4 cups light brown sugar
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
2 large eggs
1 large yolk
2 cups carrots, finely grated
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with cooking spray or softened butter. Line bottom and 2 short sides with parchment paper.
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In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.
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In a medium bowl, vigorously whisk sugar, oil, and vanilla.
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Gently whisk in eggs and yolk, one at a time.
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Add dry ingredients to wet. Using a flexible spatula, gently fold dry into wet until just a few streaks of flour remain.
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Fold in grated carrots.
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Transfer batter to prepared pan, smoothing top if necessary. Bake for about 1 hour, rotating pan after 30 minutes. Cake is done when a tester comes out with a moist crumb or two, but no wet batter.
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Remove cake from oven and let cool for ten minutes before lifting out of pan by parchment "handles." Let cool completely before serving (or frosting, if you like).
Storage
Cooled leftover cake can be wrapped tightly in plastic wrap and left on the counter for up to three days. Because this cake is moist, it's just as good the next day or two.
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";}}Cakes, Breakfast & Brunch, Desserts, Breakfast Breads
Easter Desserts
