Write an article based on this "Preheat the oven and prepare the pan. Beat the eggs. Stir in the sugar until the mixture is pale and frothy. Mix in the oil and vanilla. Combine the flour, salt, baking powder, and spices. Add the dry ingredients to the wet ingredients. Fold in the carrots."
To ensure that the oven is hot enough to bake the carrot cake, set the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and allow it to fully heat. Next, line a 10-inch (25-cm) by 15-inch (38-cm) jelly roll pan with parchment paper. Spray the paper with nonstick cooking spray and lightly flour it before setting it aside.  If you don’t have parchment paper, you can substitute foil. You can use butter to grease the pan in place of the cooking spray if you prefer. Add 3 large eggs to a large bowl. Use a handheld electric to beat the eggs on high for 3 minutes, or until they are slightly frothy.  You can use egg substitute in place of the eggs if you prefer. If you prefer, you can mix the cake batter in a stand mixer. You can also mix the cake batter by hand, but it will require more time and effort. After you’ve beaten the eggs, add ⅔ cup (133 g) of sugar. Beat the mixture for another 3 minutes on high, or until it becomes pale and frothy. Once the sugar is mixed into the eggs, add 2 tablespoons (30 ml) of vegetable oil and 1 teaspoon (5 ml) of vanilla extract to the bowl. Mix the ingredients in on medium until they are fully incorporated. You can substitute canola or avocado oil for the vegetable oil if you prefer. Add ¾ cup (94 g) of all-purpose flour, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground ginger, ¼ teaspoon (½ g) of ground nutmeg, 2 teaspoons (5 g) of ground cinnamon, and ⅛ teaspoon (¼ g) of ground cloves to a separate large bowl. Whisk the ingredients together until they’re fully blended. You can substitute cake flour for the all-purpose flour if you want your cake to have a lighter texture. After you’ve mixed all the dry ingredients together, gradually add them to the wet ingredients. Mix them in on medium-low until they are just blended. Be careful not to overmix the carrot cake batter. If you do, you may end up with tough, chewy cake. Once the batter is fully mixed, add 2 cups (100 g) of shredded carrots. Use a rubber spatula to gently fold them into the batter until they are fully incorporated.