1/4 teaspoon baking soda
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking pan.
Add nutmeg, baking soda, flour, baking powder, and cinnamon into a large mixing bowl. Whisk everything until well incorporated.
In a separate mixing bowl, add brown sugar, vanilla, white sugar, grated carrots, and eggs. Whisk everything until well incorporated as well.
Transfer the wet ingredients into the bowl with the dry ingredients, then stir until blended.
Transfer the batter to the prepared baking pan and spread it evenly.
Place the batter inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the cake from the oven and let it cool for a few minutes at room temperature.
Pour the cream cheese frosting over the cake and spread it evenly.
Serve and enjoy!
Notes:
You can double the cake batter if you want a thicker cake.
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 1 week.
