My mama is a busy, busy woman. If she were baking this cake, she would probably opt to buy preshredded carrots from the grocery store. She likes baking shortcuts and, in this case, it’s quite possible she doesn’t know where her box grater is (or if the handle is still attached to it). I’m not going to lie. I’ve bought preshredded carrots, and the results weren’t one bit terrible. But at the farmers’ market, they’ve got yellow carrots and purple carrots and orange carrots that actually taste like something. And they will make your cake better if you use them.

　　

Ingredients

Makes 1 quarter sheet pan cake

　　115 g butter, at room temperature [8 tablespoons (1 stick)]

　　120 g light brown sugar (1/2 cup tightly packed)

　　100 g granulated sugar (1/2 cup)

　　2 eggs

　　40 g grapeseed oil (1/4 cup)

　　200 g flour (1 1/4 cups)

　　4 g baking powder (1 teaspoon)

　　1.5 g baking soda (1/4 teaspoon)

　　1.5 g ground cinnamon (3/4 teaspoon)

　　5 g kosher salt (1 1/4 teaspoons)

　　225 g shredded peeled carrots (2 to 3 medium-sized carrots) (2 1/2 cups)

　　Pam or other nonstick cooking spray (optional)

　　

Step 1

Heat the oven to 350°F.

　　

Step 2

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl once more.

　　

Step 3

On low speed, stream in the oil. Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous, with no streaks of fat. Don’t rush the process. Stop the mixer and scrape down the sides of the bowl.

　　

Step 4

On very low speed, add the flour, baking powder, baking soda, cinnamon, and salt. Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl.

　　

Step 5

Detach the paddle and remove the bowl from the mixer. Dump the shredded carrots into the bowl and, with a spatula, fold them into the batter.

　　

Step 6

Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat. Using a spatula, spread the cake batter in an even layer in the pan.

　　

Step 7

Bake the cake for 25 to 30 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven for an extra 3 to 5 minutes if it doesn’t pass these tests.

　　

Step 8

Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.