Carrot Cake
  • 1 stick butter- room temp.
  • ½ cup packed light brown sugar
  • ½ granulated sugar
  • 2 eggs
  • ¼ cup grapeseed or vegetable oil
  • 1¼ cups flour
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ tsp. ground cinnamon
  • 1¼ teaspoons salt
  • 2½ cups shredded peeled carrots (2-3 medium sized carrots)
  1. Preheat oven to 350.
  2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl once more.
  3. On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. Don't rush the proces. Stop the mixer and scrape down the sides of the bowl.
  4. On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl.
  5. Detach the paddle and remove the bowl from the mixer. Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter.
  6. Light coat a 9x13 pan with cooking spray and using a spatula, spread the batter in an even layer in the pan.
  7. Bake for 25-30 mins. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger, if it bounces back slightly and isn't jiggly in the center, it's done. Leave it in for 3-5 more minutes if it isn't quite done.
  8. Cool the cake on a wire rack (or in the freezer.)
Recipe by The Baker Chick at