Carrot Cake
Cake, Desserts
Ingredients
4 cups grated carrots
4 tablespoons lemon juice
1 cup sugar
1 cup brown sugar
6 eggs
1 cup oil
1/2 cup softened butter
2 tsp. vanilla
4 cups sifted flour
1/2 tsp. allspice
1 tsp. nutmeg
1/2 tsp. cloves
2 tsp. cinnamon
1 tsp. ginger
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
Directions
Stir together the grated carrots and lemon juice. Stir in sugars, eggs, butter, vanilla, and oil, mixing a bit after each addition.
In another bowl, mix the remaining ingredients. With the mixer on low, add the dry ingredients to the wet a little at a time until completely incorporated.
Divide into buttered and floured cake pans and bake at 350° for 25-35 minutes, or until a thermometer inserted into the center registers 200F.
A 12 inch cake will obviously take longer to cook and may seem dry around the edges. Don't worry, let the cake sit overnight unfrosted (but covered). The moisture from the carrots will redistribute and make the cake very moist.
Notes
*Best with cream cheese frosting. NOT a good candidate for cupcakes or mini muffins. It is too moist and fluffy and does not come out cleanly.