Equipment
Ingredients
Dry Ingredients
- 190 g all-purpose flour
- 4 g baking soda
- 4 g ground cinnamon
- 2 g ground ginger
- 3 g kosher salt
Wet Ingredients
- 150 g granulated sugar
- 100 g light brown sugar, packed
- 120 ml neutral oil
- 120 ml buttermilk, room temperature
- 2 eggs, room temperature
- 5 ml vanilla extract
Add-ins
- 200 g carrots, peeled and finely grated
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Grease a 20cm (8-inch) square baking pan and line the bottom with a sling of parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, and kosher salt until evenly distributed.
In a large mixing bowl, vigorously whisk the granulated sugar, light brown sugar, neutral oil, buttermilk, eggs, and vanilla extract until the mixture is smooth, thoroughly emulsified, and slightly pale.
Add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to fold them together gently, stopping just before the last streaks of flour disappear to prevent overmixing.
Add the freshly grated carrots to the batter. Fold gently until the carrots are evenly dispersed and no dry spots remain.
Pour the batter into the prepared baking pan, smoothing the top with your spatula. Bake for 35 minutes, or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack and let the cake cool for at least 10 minutes before using the parchment sling to lift it out. Cut into squares and serve.
Chef's Notes
- Using a mix of brown and white sugar provides the perfect balance of deep caramel notes and structural stability.
- Buttermilk activates the baking soda for a tender crumb and adds a slight lactic tang to offset the cake's forward sweetness.
- Always grate your carrots freshly by hand. Store-bought pre-grated carrots are treated to remain dry and will not melt into the crumb of the cake properly.
- This snacking cake is intentionally un-frosted, designed to be slightly sweeter on its own to make it a brilliant companion for dark roast coffee, espresso, or strong black tea.
Storage
Refrigerator: 5 days — Wrap tightly in plastic wrap to retain moisture.
Freezer: 2 months — Wrap individual slices tightly in plastic wrap, then foil.
