Scrumptious Carrot Cake Recipe

Preheat your oven to 350°F. Line an 8-inch cake tin with parchment paper and give it a quick spray with non-flavored cooking spray. If you're going the cupcake route, just place liners in your cupcake tin.

In a large bowl, whisk together the granulated sugar, brown sugar, salt, canola oil, and vanilla extract until everything is smooth and no lumps of sugar remain.

Whisk in the eggs, adding them one at a time and making sure each is fully incorporated before you add the next.

In a separate bowl, use a clean whisk to combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and cardamom (if you're using it). Whisking helps break up any lumps and ensures the spices are evenly distributed.

Stir in the grated carrots. Then, gently fold in the remaining dry ingredients until just combined; a few streaks of flour are fine.

If you're using walnuts and raisins, chop the walnuts finely. A useful trick to keep add-ins from sinking to the bottom of the cake is to toss them with about 1 tablespoon of flour before folding them into the batter. Once coated, fold the raisins and walnuts into the batter until evenly distributed.