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Moist Carrot Cake
Ingredients
- 2 cups (500 mL) all-purpose flour
- 1 teaspoon (5 mL) ground cinnamon
- 1 teaspoon (5 mL) nutmeg
- 1 teaspoon (5 mL) ginger
- 1 teaspoon (5 mL) baking soda
- ½ teaspoon (2.5 mL) salt
- 1 ½ cups (375 mL) brown sugar
- 1 cup (250 mL) melted butter
- 3 eggs
- 1 teaspoon (5 mL) vanilla
- 3 cups (750 mL) shredded carrots
- 1 cup (250 mL) coarsely chopped almonds
- ½ cup (125 mL) currants
Directions
Preheat oven to 350°F (180° C). Butter a cake pan.
In a mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Blend brown sugar, melted butter, eggs, and vanilla until thoroughly combined. Add carrots, almonds, and currants and stir. Transfer the batter to the prepared pan. Bake for 45-50 minutes. Frost to taste.
Blend brown sugar, melted butter, eggs, and vanilla until thoroughly combined. Add carrots, almonds, and currants and stir. Transfer the batter to the prepared pan. Bake for 45-50 minutes. Frost to taste.
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