Ingredients
Method
- Preheat your convection oven to 175°C (350°F). Grease your pan and line the bottom with parchment paper.
- Grate the carrots using a food processor with a fine disk and weigh out exactly 500g.
- In a stand mixer, combine avocado oil, brown sugar, and granulated sugar. Mix on medium speed for 3 minutes.
- Add eggs one at a time, ensuring each is fully emulsified before adding the next.
- Sift together the flour, baking soda, salt, cinnamon, and ginger into a separate bowl.
- Fold the dry ingredients into the wet mixture manually to avoid overworking the dough.
- Gently fold in the grated carrots and chopped pecans.
- Pour the batter into the prepared pan and bake for 45-50 minutes, checking for an internal temperature of 98°C (208°F).
- Allow to cool in the pan for 15 minutes before transferring to a wire rack.
Notes
Ensure to use finely grated fresh carrots for optimal moisture and texture. Toast pecans before adding them to enhance flavor.