Carrot Cake

Based on http://sallysbakingaddiction.com/2015/03/23/my-favorite-carrot-cake-recipe/

Ingredients:

CAKE

• 1 cup granulated sugar
• 1 cup (240ml) vegetable or canola oil
• 4 large eggs
• 3/4 cup (133g) smooth unsweetened applesauce (I used frozen grapes ground up in the food processor; you can also use crushed pineapple.) 
• 1 teaspoon vanilla extract
• 2 cups (260g) grated carrots (about 4 large)2 and 1/2 cups (312g) all-purpose flour
• 1 cup raisins or other dried fruit
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions:

1. Preheat oven to 350°F (177°C). Spray two 9-inch cake pans* with nonstick spray. Set aside.
2. In a large bowl, whisk the sugar, oil, eggs, applesauce, and vanilla together until combined. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
3. Mix in carrots and dried fruit. 
4. Pour/spoon the batter evenly into the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the centers comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.