Benjamin Delwiche on Instagram: "How To Shred Carrots for Carrot Cake Carrot Cake (yield: two 8-inch rounds) 1½ cups (300g) granulated sugar ½ cup (100g) light brown sugar 4 large eggs, room temperature 1¼ cups (250g) vegetable oil 2 teaspoons vanilla extract 3½ cups (350g) coarsely/finely/xtra finely shredded carrots (from approximately 1 pound of carrots) ¾ cup (189g) strained, crushed pineapple 2½ cups (350g) all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon table