Line a 9- by 13-inch pan or two round cake pans with parchment paper. In a large bowl, beat together the oil, both sugars, salt, eggs, cinnamon, nutmeg, ginger, baking powder and baking soda.

How to bake carrot cake Prep your base: Start by grating the carrots and setting them aside. Sieve the flours, spices, and bicarbonate of soda together, adding the bran back into the mix.

4. Pour batter into pan, spreading into an even layer with a small offset spatula if necessary. Bake in oven until top is puffed and golden and sides pull away from pan, 40 to 45 minutes. Let cake ...

This dessert is not as sweet as most carrot cakes -- but that is what I liked about it. This recipe will be on my Easter menu." "This recipe is a keeper," proclaimed another fan.

1. Heat the oven to 350 degrees. 2. Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. 3. In the bowl of a stand ...

Carrot Cake Makes 1 (9- by 13-inch) cake, or about 16 servings. This moist, dense, flavorful cake tastes even better the day after it’s made and the flavors have had a chance to meld.

Directions Lightly oil a large tube pan or ceramic baking dish. Sift the flour, baking powder and baking soda onto a sheet of waxed paper. Add the cardamom, nutmeg, cinnamon, allspice and salt ...