Carrot Cake

The table

Grease a 9x13-in pan
Preheat the oven to 350°F (175°C)
2 cups(250 g)all-purpose flourwhiskfoldbake at 350°F for 40 min then cool completelyspread
2 tsp(12 g)baking soda
2 tsp(6 g)ground cinnamon
1 tsp(6 g)table salt
4 largeeggswhisk
1 cup(200 g)granulated sugar
1 cup(200 g)light brown sugar
1 cup(240 mL)vegetable oil
2 tsp(10 mL)vanilla extract
3 cups(330 g; about 5 medium)grated carrots
8 oz(225 g; softened)cream cheesebeat until smooth
1/2 cup(115 g; softened)unsalted butter
3 cups(340 g)powdered sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

Before anything else

3whisk

4whisk

5fold

goes in with what steps 3 and 4 made

7beat until smooth

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 40 min5 of 6 steps give no time
Needs you
none given

  1. whisk

    not timedfrom the start

  2. whisk

    not timedfrom the start

  3. beat until smooth

    not timedfrom the start

  4. fold

    not timedfrom the start

  5. bake at 350°F for 40 min then cool completely

    40 minwalk away(we think)from the start

  6. spread

    not timed40 min in

You'll need 9x13-in pan · oven

See how it is written
>> title: Carrot Cake
>> category: Cakes & Loaves
>> tags: carrot, cream cheese, spice, oven
>> counters: Bakery, Diner
>> servings: 12
>> time: 2 hr 30 min

Grease a #9x13-in pan{}.

Preheat the #oven{} to 350°F (175°C).

Whisk @eggs{4%large}, @granulated sugar{1%cup}(200 g), @light brown sugar{1%cup}(200 g), @vegetable oil{1%cup}(240 mL), @vanilla extract{2%tsp}(10 mL).

Whisk @all-purpose flour{2%cup}(250 g), @baking soda{2%tsp}(12 g), @ground cinnamon{2%tsp}(6 g), @table salt{1%tsp}(6 g).

Fold @&(~1)dry mixture{}, @grated carrots{3%cup}(330 g; about 5 medium) into @&(3)egg mixture{}.

Bake @&(~1)batter{} at 350°F for ~{40%min}, then cool completely.

Beat @cream cheese{8%oz}(225 g; softened), @unsalted butter{1/2%cup}(115 g; softened), @powdered sugar{3%cup}(340 g) until smooth.

Spread @&(~1)frosting{} over @&(6)cooled cake{}.