Old-School Baking

Ingredients:

• 1 1/4 cups all-purpose flour
• One tsp baking powder
• One tsp baking soda
• 1/2 tsp salt
• Two tsp cinnamon
• 1/2 tsp (2g) nutmeg
• Three eggs
• 3/4cup brown sugar
• 1/2 cup granulated sugar
• One stick of unsalted butter
• 3/4 cup vegetable/canola oil
• Two cups shredded carrots (about 2 medium carrots). I grated mine
• One cup pecans/walnuts toasted and chopped (optional)
• One cup caramel sauce/melted caramel chips (for topping) I used melted caramel chips.

Directions:

• Grease and lightly flour one 9×1-1/2-inch round baking pans and aside.

• In a large-size mixing bowl, cream the butter, sugar, and vegetable oil. Add eggs. Beat until combined. Whisk the dry ingredients; flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Then add the flour mixture to the egg mixture. Mix until combined. Pour batter into the prepared pan.

• Step 3
• Bake in an oven preheated to350 degrees Fahrenheit for approximately 35 to 40 minutes. Or until a toothpick inserted in the center of the cake comes out almost clean. Cool cake on a wire rack for 10 minutes. Then remove it from the pan and. Cool thoroughly before applying the frosting. Frost with caramel sauce or a mixture of melted caramel chips and a vanilla topping. Cover and store in a refrigerator and allow frosting to set before cutting.