π πͺππππ π¦π§π’π£ π£π’π¦π¦π§ππ‘π π ππ¬ππ ππ π§πππ₯π ππ¦ π‘π’ π₯ππππ§ππ’π‘π¦ ππ‘ π§πππ¦ Carrot Cake!
Directions
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- Bake Cake
1Position a rack in the middle of the oven. Preheat the oven toΒ 350Β°FΒ (176Β°C).
2Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans.
3Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5Add the eggs, one at a time, whisking after each one.
6Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7Stir in the carrots, nuts, and raisins.
8Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
9Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
