With its two cups of shredded carrots, this cake is practically a salad, right? Okay... maybe not, but that's what we're going to tell ourselves anyway.
Count on this carrot cake from Man About Cake 's Joshua John Russell to become a standard in your baking rotation.
Yield: Two 10-inch rounds or four 8-inch rounds
- Coconut oil, for greasing the pans
- 6 cups (720 g) all-purpose flour; more for the pans
- 2 cups (396 g) granulated sugar
- 2 cups (426 g) light brown sugar
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons white vinegar
- 2 cups (480 ml) almond milk
- 1 tablespoon pure vanilla extract
- 1½ cups (360 ml) vegetable oil
- 2 cups (480 ml) water at room temperature
- 2 cups (284 g) shredded carrots
1. Preheat the oven to 350 F.
2. To prepare pans, place 1 tablespoon coconut oil in the bottom of each one. Using a paper towel, spread the oil evenly over the entire inside surface of the pan. Then sprinkle the pans with flour and empty out the excess.
3. In a stand mixer fitted with the paddle attachment, mix the flour, both sugars, the baking soda, salt, cinnamon and nutmeg on low to sift the ingredients.
4. In separate measuring cups or bowls, add the vinegar to the almond milk, and the vanilla to the oil.
5. With the mixer on low, add the almond milk mixture, the oil mixture and 1 cup room-temperature water. Mix until fully incorporated. Add another 1 cup room-temperature water and mix until completely blended.
6. Add the carrots and mix until distributed.
7. Divide the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean.