Carrot Cake
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/4 cups light brown sugar packed
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots 4 carrots
- 2/3 cups dried currants or raisins optional
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 350 degrees and place the oven rack in the middle position.
- Grease an 18 by 13-inch rimmed baking sheet, then line it with parchment paper and grease the parchment as well. Toss carrots in cornstarch and then set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves.
- In another bowl, whisk sugar, oil, eggs, and vanilla until the mixture becomes smooth. Stir in the carrots and currants.
- Gradually add the flour mixture to the wet ingredients and gently fold everything together using a rubber spatula until just combined.
- Transfer the batter to the prepared baking sheet and use an offset spatula to smooth the surface.
- Bake in the oven for 15 to 18 minutes or until the center of the cake is firm to the touch.
- Allow the cake to cool in the pan on a wire rack for 5 minutes.
- Invert the cake onto the wire rack (keeping the parchment paper attached) and immediately reinvert it onto a second wire rack.
- Let the cake cool completely for about 30 minutes.
Notes
Water Activity: 0.805
Lab Report