2 cups all-purpose flour spooned and leveled ▢1½ teaspoons baking powder ▢1½ teaspoons baking soda ▢2 teaspoons cinnamon ▢¼ teaspoon ground nutmeg ▢½ teaspoon salt ▢1 cup vegetable oil ▢1 cup sugar ▢¾ cup brown sugar ▢2 teaspoons vanilla extract ▢4 eggs room temp ▢3 tablespoons sour cream (greek yogurt works too) ▢2½ cups grated carrots
Preheating the oven to 350 degrees Fahrenheit. Coat the sides and bottom of a 13-by-17-inch jelly roll pan with flour and butter.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large basin. Aside; set aside.
Whisk together the sugars and oil in a separate large basin using an electric mixer set to medium speed, until thoroughly combined. Sour cream, eggs, and vanilla are combined with the sugar .
After incorporating the grated carrots, proceed to meticulously incorporate the flour mixture while maintaining the mixer on low speed. Take caution to avoid over-mixing.
Spread the batter to the edges of the prepared pan before pouring in the batter. Bake in a preheated oven for 20 to 35 minutes, and it does not move when lightly nudged.
Before frosting, allow the cake to completely chill in the pan.