Ultra Moist Carrot Cake

Ingredients

Dry Ingredients

• [tooltip tooltip="240 g"]all purpose flour[/tooltip]
• [tooltip tooltip="2 teaspoons"]baking powder[/tooltip]
• [tooltip tooltip="1 teaspoon"]baking soda[/tooltip]
• [tooltip tooltip="1 teaspoon"]fine salt[/tooltip]
• [tooltip tooltip="2 teaspoons"]cinnamon[/tooltip]
• [tooltip tooltip="1 teaspoon"]nutmeg[/tooltip]

Wet Ingredients

• [tooltip tooltip="200 g"]brown sugar[/tooltip]
• [tooltip tooltip="100 g"]white sugar[/tooltip]
• [tooltip tooltip="3 large"]eggs[/tooltip], room temp
• [tooltip tooltip="150 g"]neutral oil[/tooltip]
• [tooltip tooltip="120 g"]buttermilk[/tooltip], room temp
• [tooltip tooltip="1 teaspoon"]vanilla[/tooltip]
• [tooltip tooltip="300 g"]finely grated carrots[/tooltip]
• [tooltip tooltip="100 g"]crushed pineapple[/tooltip], do not squeeze dry

Instructions

1. Prep the pans
   Grease two 9 inch pans and line the bottoms with parchment. Preheat the oven to [tooltip tooltip="325 F"]temperature[/tooltip].

2. Whisk the dry mix
   In a large bowl, whisk the [tooltip tooltip="240 g"]flour[/tooltip],
   [tooltip tooltip="2 teaspoons"]baking powder[/tooltip],
   [tooltip tooltip="1 teaspoon"]baking soda[/tooltip],
   [tooltip tooltip="1 teaspoon"]salt[/tooltip],
   [tooltip tooltip="2 teaspoons"]cinnamon[/tooltip], and
   [tooltip tooltip="1 teaspoon"]nutmeg[/tooltip] until everything looks even.

3. Combine the wet mix
   In another bowl, whisk the [tooltip tooltip="200 g"]brown sugar[/tooltip] and
   [tooltip tooltip="100 g"]white sugar[/tooltip] with the
   [tooltip tooltip="3"]eggs[/tooltip] until smooth and slightly lighter.
   Pour in the [tooltip tooltip="150 g"]oil[/tooltip],
   [tooltip tooltip="120 g"]buttermilk[/tooltip], and
   [tooltip tooltip="1 teaspoon"]vanilla[/tooltip]. Mix until smooth.

4. Add the carrots and pineapple
   Fold in the [tooltip tooltip="300 g"]carrots[/tooltip] and
   [tooltip tooltip="100 g"]pineapple[/tooltip] until just combined.

5. Combine wet and dry
   Add the wet mix into the dry bowl. Fold gently until the batter is fully combined. It should look thick but pourable.

6. Bake
   Divide the batter between the pans. Bake at
   [tooltip tooltip="325 F"]temperature[/tooltip] for
   [tooltip tooltip="35 to 40 minutes"]time[/tooltip] or until the centers spring back and a toothpick comes out clean.

7. Cool
   Cool the cakes in the pans for
   [tooltip tooltip="15 minutes"]time[/tooltip], then turn them out and cool completely on a rack.