INGREDIENTS
For the carrot cake:
2 cups (250 grams) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons floor cinnamon
1/2 teaspoon floor ginger
1/4 teaspoon floor nutmeg
1/2 teaspoon salt
3/4 cup (180ml) canola or vegetable oil
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