I don’t remember exactly why I decided to make up a carrot cake recipe, but I ended doing it anyways.

Excuse my piping, this was my first go round with a piping bag. I liked this cake and my coworkers agreed. If you like a very moist carrot cake, this might not be for you. However, I would reccomend taking my spice blend and throwing it into whatever carrot cake recipe you end up choosing. I think I ended piping some lumpy ermine icing over this sucker. Use any icing you please!

Ingredients:
2 cups cake flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
½ tsp ground nutmeg
½ tsp allspice
½ tsp kosher salt
4 large eggs (room temp)
1 cup white sugar
1 cup brown sugar
⅓ cup oil
2 tbsp dark molasses
2 tsp vanilla extract
2 sticks unsalted butter
1 cup chopped and toasted pecans
3 cups finely grated carrot
Zest of 1 whole lemon

• Preheat oven to 350. Grease and flour a standard 12-cup bundt pan.
• Sift together dry ingredients in a medium sized bowl. Set aside
• In a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy. About 5-6 minutes.
• Mix in eggs, one at a time, beating well between each addition.
• Add oil, vanilla, and molasses. Mix until just combined.
• Remove bowl from mixer and switch to a spoon or spatula. Add sifted dry ingredients in 2 batches. Stir until just combined.
• Stir in grated carrots, lemon zest, and toasted pecans until just combined.
• Pour into bundt pan and bake for 30-45 minutes, or, until toothpick or tester comes out with few crumbs.