ATK Carrot Cake

2 1/2 cup {312 g}

all purpose flour

1 1/4 tsp {6.3 g}

baking powder

1 tsp {4.6 g}

baking soda

2 1/2 tsp {5.8 g}

ground cinnamon

1/2 tsp {1.1 g}

ground nutmeg

3/4 tsp {1.6 g}

ground cloves

1/2 tsp {3.0 g}

fine salt

454 g

carrots, peeled

1/2 cup {100 g}

white granulated sugar

1/4 cup {36 g}

packed brown sugar

{200 g} 4

large eggs

1 1/2 cup {327 g}

safflower, canola, or vegetable oil

Directions: Adjust an oven rack to the middle position; heat oven to 350F/176C.

Line a 9"x13" pan with parchment, going up the sides (doesn’t have to be all sides, can be done like a sling)

Whisk together the flour, baking powder, baking soda, spices and salt in a medium bowl and set aside.

In a food processor fitted with the large shredding disk, shred the carrots (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside.

Wipe out the food processor and fit with the metal blade. Process both sugars with the eggs until frothy and thoroughly combined, about 20 seconds. with the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in colour and well emulsified, about 20 seconds longer.

Scrape the mixture into a large bowl.

Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35-40 min., rotating the pan from front to back halfway through the baking time.

Cool the cake to room temperature in the pan on a wire rack, about 2 hours.

Frost with favourite cream cheese frosting, or serve as is.

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