{"product_id":"carrot-cake","title":"carrot cake","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 cups all-purpose flour\u003c\/li\u003e\n\u003cli\u003e2 teaspoons baking soda\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ground cinnamon\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon ground nutmeg\u003c\/li\u003e\n\u003cli\u003e1\/4 teaspoon ground cloves\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 1\/2 cups granulated sugar\u003c\/li\u003e\n\u003cli\u003e3\/4 cup packed brown sugar\u003c\/li\u003e\n\u003cli\u003e3\/4 cup vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 large eggs\u003c\/li\u003e\n\u003cli\u003e1 teaspoon vanilla extract\u003c\/li\u003e\n\u003cli\u003e3 cups shredded carrots\u003c\/li\u003e\n\u003cli\u003e1\/2 cup chopped walnuts or pecans (optional)\u003c\/li\u003e\n\u003cli\u003e1\/2 cup raisins (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.\u003c\/li\u003e\n\u003cli\u003eIn a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.\u003c\/li\u003e\n\u003cli\u003eIn a separate bowl, cream together sugar and brown sugar until light and fluffy.\u003c\/li\u003e\n\u003cli\u003eBeat in the eggs one at a time, then stir in the vanilla.\u003c\/li\u003e\n\u003cli\u003eGradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.\u003c\/li\u003e\n\u003cli\u003eStir in the shredded carrots, nuts, and raisins (if using).\u003c\/li\u003e\n\u003cli\u003ePour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.\u003c\/li\u003e\n\u003cli\u003eLet cool in pan for 10 minutes before frosting.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor a creamier cake, use buttermilk instead of regular milk.\u003c\/li\u003e\n\u003cli\u003eTo prevent the cake from sticking, line the pan with parchment paper.\u003c\/li\u003e\n\u003cli\u003eStore leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.\u003c\/li\u003e\n\u003cli\u003eFor an extra moist cake, brush the warm cake with melted butter or a simple syrup before frosting.\u003c\/li\u003e\n\u003cli\u003eA hand mixer makes creaming the sugar and butter much easier.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675577286753,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/carrot_cake.jpg?v=1771703927","url":"https:\/\/www.pantribot.com\/products\/carrot-cake","provider":"PantriBot","version":"1.0","type":"link"}