2cups (256 grams)all-purpose flour+more for preparing pan(s)
1 1/2teaspoonsground cinnamon
1/8teaspoon ground clove
Sugars & Wet Ingredients:
3/4cuplight brown sugar, packed
1cupoil (canola, vegetable)
Preheat oven to 350 degrees F.
Grease 13" x 9" x 2" pan. For 8" round pans, line bottom of pan with parchment (trace & cut) then grease and lightly flour.
In large bowl combine dry ingredients and whisk to mix: flour, cinnamon, nutmeg, clove, baking soda, baking powder and salt
Add brown sugar, granulated sugar, eggs and vanilla to food processor bowl fitted with metal multi-purpose blade. Run on low speed to combine. While running add oil, pouring in a steady stream through the feed tube. (I don't use the built-in drizzle hole in this instance.)
Add carrots and sugar/egg mixture to the dry ingredients in the large bowl. Use electric hand mixer or mix by hand with a flexible spatula. Mix just until all dry ingredients are combined.
Pour batter in prepared baking pan(s).
Bake 13" x 9" x 2" cake for about 35-40 minutes or until a toothpick inserted in center comes out clean.
Bake 2, 8" rounds for 30-35 minutes or until a toothpick inserted in center comes out clean.
Let cool in pan on cooling rack for 5 minutes before turning out cake(s) and letting cool completely. You can leave the 13" x 9" x 2" cake right in the pan if you like.
I frost mine with cream cheese frosting. (Make sure to refrigerate if using cream cheese frosting)