Carrot Cake

125ml (1/2c) butter, softened
150ml (2/3c) packed brown sugar
125ml (1/2c) sugar
3 large eggs
10 ml (2t) vanilla
500ml (2c) flour
10ml (2t) baking soda
5ml (1t) cinnamon
375ml (1-1/2c)milk soured with
5ml (1t) cider vinegar
500ml (2c) grated carrot

Preheat oven to 350°.

Grease two round pans or a 13×9 pan and fit a piece of parchment in the bottom. Grease again, lightly.

Beat sugars and butter with a mixer at medium to high speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition until light and fluffy. Beat in vanilla.

Combine dry ingredients in a small bowl. Add flour and milk alternately to butter mixture, beginning and ending with flour; mix after each addition. Stir in carrot. Spoon into prepared pans. Sharply tap pan once on counter to remove air.

Bake for 30 minutes or until a toothpick or skewer inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Removee paper immediately; cool completely before frosting.

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