Vegetables have never tasted so sweet!
Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 8-inch square metal baking pan with vegetable oil spray. Line bottom of baking pan with 8-inch square piece of parchment paper.
In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In large bowl, whisk sugar, oil, brown sugar, eggs, and vanilla until fully combined, about 1 minute.
Add flour mixture to sugar mixture and use rubber spatula to stir until just combined and no dry flour is visible. Add carrots to batter and stir until well combined.
Place baking pan in oven. Bake until cake is golden brown and toothpick inserted in center comes out clean, 35 to 40 minutes.
Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cake cool completely in pan, about 1½ hours.
There are two ways to grate peeled and trimmed carrots:
You don’t often find vegetables in desserts (broccoli cake, anyone?), but carrots are one of the few exceptions. Why? Because they’re so sweet! In fact, after beets, carrots are nature’s sweetest vegetable.
Carrots are root vegetables. The long, skinny part of the carrot grows underground and stores food for the carrot plant in the form of starches. Starches are made of sugar. But have you ever noticed that raw carrots don’t taste nearly as sweet as cooked carrots? That’s because cooking carrots weakens their cell walls and releases the carrots’ sugars, so we can taste them more easily.
You can eat carrot tops, too! Try sprinkling chopped carrot tops on salad or soup or blending some into Basil Pesto. Carrots’ sweetness comes from starches stored in the root.