This spiced carrot cake is a delightful twist on the classic, featuring a perfect balance of spices and sweetness.
Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a large mixing bowl, whisk together the eggs and sugar until well combined.
Whisking thoroughly helps incorporate air, making the cake lighter.
Add the vanilla extract and buttermilk to the egg mixture and mix well.
Using room temperature buttermilk prevents curdling.
Fold in the grated carrots and shredded coconut.
Grate the carrots finely for a smoother texture in the cake.
In a separate bowl, sift together the flour, baking soda, cinnamon, and ginger.
Sifting the dry ingredients ensures they are evenly distributed and lump-free.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared baking pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Allow the cake to cool completely in the pan before slicing and serving.
Cooling the cake fully ensures it sets properly and slices cleanly.
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