Carrot cake is nature's way of convincing us that vegetables can be sinfully delicious, with a hint of spice and a touch of sweetness, it's a treat that reminds us that sometimes, the unexpected can be truly delightful.
Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain.
In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together.
Pour the wet ingredients into the dry ingredients. Using a whisk, turn the ingredients together until just combined. Lastly, fold in the carrots gently.
Preheat the Miele oven at 170 degrees Celsius, using the fan plus function. Grease two 9-inch pans and line with parchment paper rounds.
Pour the batter evenly into the cake pans. Bake for 30mins.
Frost as desired or serve once the cake is cool.
2kg whole chicken
2 cups grated carrots
2 1⁄2 cups all-purpose flour
300g packed light or darkbrown sugar
100g granulated sugar
240ml vegetable oil
4 large eggs
3/4 cup smooth unsweetened applesauce
1tsp vanilla extract
2tsp baking powder
1tsp baking soda
1⁄2 tsp salt
1 1⁄2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp ground nutmeg