Moist and Spiced Carrot Cake

Directions

1. Preheat your oven to 170°C (340°F). Line two 8-inch (20 cm) round baking pans with parchment paper.
2. In a large mixing bowl, combine the vegetable oil, white sugar, and brown sugar. Beat together until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until fully incorporated.
4. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, and ginger.
5. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
6. Add the grated carrots, walnuts, and raisins (if using). Mix carefully to evenly distribute without overmixing.
7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
8. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven.
9. Allow the cakes to cool completely in the pans before removing.

Tips & Variations

• Substitute the walnuts with pecans for a slightly different flavor.
• For a lighter cake, replace half of the vegetable oil with unsweetened applesauce.
• You can add 1/4 cup crushed pineapple for extra moisture and subtle sweetness.

Serving Suggestions