Instructions:
Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Combine ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.
Add dry ingredients: In a separate bowl, whisk together the cinnamon, ginger, nutmeg, salt, and baking soda.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in carrots and add-ins: Gently fold in the grated carrots, walnuts (if using), and raisins (if using).
Bake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve with your favorite frosting (cream cheese frosting is a classic!) or enjoy plain.
Tips & Variations:
For extra moisture: Add a tablespoon of apple cider vinegar to the batter.
Spice it up: Add a pinch of cloves or cardamom for extra flavor.
Make it vegan: Substitute the eggs with 1/4 cup of flaxseed meal mixed with 3/4 cup of water and let it sit for 5 minutes to thicken. Use vegan butter or oil.
Frosting: Cream cheese frosting is a classic, but you can also try a maple cream cheese frosting or a simple lemon glaze.
Enjoy your delicious and moist flourless carrot cake!
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