Zubereitung

1. 1

   Preheat your oven to 350F. Line an 8" cake tin with parchment and spray with a non-flavored cooking spray. If you are making cupcakes, place liners in your cupcake tin. Set this aside.In a large bowl, mix the sugars, salt, oil, and vanilla using a whisk and making sure no lumps remain.

2. 2

   Add in the eggs, one at a time and whisk well, incorporating each before adding the next.In a separate bowl, using a clean whisk, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and cardamom (if using).

3. 3

   Whisking removes the lumps, if any, and helps blend the dry ingredients.Once well whisked, place half of the dry ingredients into the wet ingredients and whisk to combine.

4. 4

   Add the grated carrots and mix this in.Then fold in the remaining dry ingredients. Chop your nuts finely, if you are using them.I like to toss my add-ins (for example raisins and walnuts or other fruit and nuts) in about 1 T of flour to coat. This helps to prevent the add-ins from sinking to the bottom of the cake during baking. Fold your add-ins into your batter.

5. 5

   Pour the batter into the prepared cake or cupcake pans and bake, following the baking times listed here: Cupcakes: 18-20 minutes, 8" cakes: 34-36 minutes

6. 6

   Check that your cakes are done using the toothpick test.

7. 7

   Let them cool in their pans until they reach room temperature. Then frost as desired.