CARROT CAKE 
The ingredient list is simple, and they come together to make such a delicious, moist, perfectly spiced cake.
Key Ingredients ;
• Flour: I use all-purpose flour, but this recipe works with spelt flour or your favorite gluten-free flour blend for a gluten-free carrot cake.
• Baking soda: Helps our cake rise. We don’t add baking powder (this cake recipe does not need it). Check that your baking soda has not been open for longer than 6 months (it loses its potency after that).
• Sugar: Makes carrot cake moist and delicious. I love a combination of white and brown sugar. If you only want to use one, choose brown sugar since it has the necessary acid to react with the baking soda.
• Oil: The secret to keeping our carrot cake so deliciously moist. I’ve used avocado oil, safflower oil, and vegetable oil with great results. Melted coconut oil works, too, but the baked cake will have a light coconut flavor.
• Salt, cinnamon, and vanilla extract: Make our cake taste amazing, resulting in a lightly spiced cake.
• Eggs: This cake calls for 4 eggs, which add flavor, moisture, and give the cake structure.
• Carrots: Three cups of freshly grated carrots make this the best carrot cake! If you’re making the carrot cake and start to second-guess the number of carrots called for in our recipe, don’t. You need all three cups. It is a carrot cake, after all.
• Pecans and Raisins: These add texture, but they are optional.
To bake the carrot cake, divide the batter between two baking pans, and slide them into a 350°F oven. Bake the layers until they rise in the pans and are a bit bouncy when you lightly touch them. (I use one or two fingers and lightly push. If you leave a dent in the cake, it needs more time.)