Light Carrot Cake

... So good, you won't miss the extra eggs and oil. Made in a 9" x 13" pan.

2-1/2 cups unbleached, all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar
1/2 vegetable oil
3 cups grated carrots (about 6 medium)

Preheat oven to 350°. Lightly coat the 9x13 pan with vegetable spray.

Whisk the flour, baking powder, baking soda, spices and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until thick and creamy. Turn the mixer to low ans slowly whip in the oil until thoroughly combined and emulsified, about 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with remaining flour mixture ... don't overmix. Using a rubber spatula, gently stir in the carrots.

Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes ... until a toothpick can be inserted cleanly and it pulls from the sides of the pan. Cool for about 2 hours before frosting.