Equipment Needed
- 9×13 inch metal or glass baking pan
- Parchment paper
- Large mixing bowls (2)
- Whisk and spatula
- Box grater or food processor with grater attachment
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C). I line my 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides. This is my lifesaver for clean, easy removal. Then, I get my carrots ready. I peel 3-4 medium carrots and grate them on the fine holes of my box grater until I have a fluffy pile measuring 3 packed cups. The fresh, sweet smell is wonderful. I set these aside. In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures my spices are evenly distributed throughout the batter.
In my large mixing bowl, I combine the granulated sugar, brown sugar, and oil. I whisk them together for a good minute until they’re well combined and look like a thick, gritty syrup. Then, I add the eggs one at a time, whisking well after each until the mixture is smooth and slightly pale. I stir in the vanilla extract. The base is now ready, smelling sweet and rich.
Now, I add the dry ingredients to the wet. I switch to a spatula for this part. I add about a third of the flour mixture and gently fold it in. Once it’s mostly incorporated, I fold in half of the grated carrots. I repeat this process—flour, then carrots—until everything is just combined. I’m careful not to overmix; a few streaks of flour are fine. Finally, I fold in the chopped nuts and raisins, if using. The batter will be very thick, almost like a muffin batter, and packed with colorful bits.(See the next page below to continue…)