Carrot Cake – 2 1/2 cups (245g) finely grated organic carrot – 2 cups (255g) all-purpose flour, spooned into the cups then leveled – 2 tsp baking soda – 1/2 tsp salt – 2 tsp cinnamon – 1/4 tsp nutmeg – 1/8 tsp clove – 1 cup (220ml) vegetable or canola oil – 3/4 cup (170g) light brown sugar, packed – 3/4 cup (150g) granulated sugar – 3 large egg – 2 tsp vanilla extract – 3/4 cup (190g) Greek yogurt or sour cream Cream Cheese FrostingFrosting Carrot – Orange gel food coloring – Green gel food coloring – Brown gel food coloring – 1/4 cup finely chopped walnut
To make carrot cake, wash and peel the carrots. Grate them with a box grater's medium holes. It should look like finely crushed cheese. Set aside 2 1/2 cups in a bowl.