Ingredients: (I use a small loaf pan. If you use a 9 inch square pan, double the ingredients)
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1-2 grated carrots
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1. Preheat oven to 175 degrees Celsius. Grease and flour pan. (I line my pans with parchment because washing a greased, floured pan is a pain for me)
2. In a large bowl, beat together egg, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Stir in carrots. Pour into prepared pan.
3. Bake in preheated oven for 40 minutes. Let cool in pan 10 minutes, then turn onto a wire rack to cool completely.
Carrot cake is usually accompanied with cream cheese frosting. I didn’t make any because I planned to freeze this cake after slicing it, but I’m sure it would taste great!
Hope you enjoyed this recipe!