Carrot Cake

INGREDIENTS

• 2 cups of wheat flour
• 1 1/3 teaspoons of baking soda
• 1/2 teaspoon of salt
• 1 1/2 teaspoons of pumpkin pie spice
• 3 large eggs
• 1 cup of sugar
• 1/2 cup of light brown sugar
• 1/3 cup of vegetable oil
• 3/4 cup of buttermilk
• 1 teaspoon of pure vanilla extract
• 3 cups of coarsely grated carrots

Whisk together the flour, baking soda, salt and pumpkin pie spice in a medium bowl. In another medium bowl, whisk the eggs and sugars until it's pale; whisk in the oil, then the buttermilk and vanilla. Stir the wet ingredients into the dry ingredients and fold in the carrots. Pour the batter into the prepared pan and smooth the top.
Preheat the oven to 180 Celsius degrees and bake for 35 to 40 minutes. Bake until you insert a toothpick in the center of the cake and it comes out with a few moist crumbs. Cool completely on a wire rack. Using the parchment, remove the cake from pan.

Enjoy :)