Carrot Cake Base Recipe

Makes 24 cupcakes or two 9-inch round cakes

Ingredients

• 3 eggs

• 1 1/2 cups granulated sugar

• 1/2 cup brown sugar

• 2 1/2 packed cups shredded carrots

• 2 cups all-purpose flour

• 1 tablespoon cinnamon

• 1 teaspoon nutmeg

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 1/4 cups neutral oil

Optional:

• 1/2 cup raisins + 1 teaspoon flour (to prevent sinking)

• 1/2 cup chopped nuts, such as walnuts or pecans

Directions

1. Preheat the oven to 350°F. If using a cupcake pan, line it with cupcake liners. If using cake pans, lightly grease each pan and place a piece of parchment paper on the bottom to prevent sticking.

2. In a large bowl, beat together the eggs, granulated sugar, and brown sugar until lightly aerated. Add the shredded carrots and mix again. Pour in the neutral oil and mix until combined.

3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. If using raisins, toss them with 1 teaspoon of flour in a small bowl, then fold them into the batter. If using nuts, fold them in at this stage as well.

6. Divide the batter into your prepared pan or pans. Bake cupcakes for 15 to 20 minutes and 9-inch cakes for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool to room temperature before frosting.

Store in an airtight container or wrap tightly in cling film. The cake can be made ahead and stored in the refrigerator for up to 1 week, or frozen for up to 3 months.