Preheat the oven at 175ºC/350ºF conventional oven and grease a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
Grate the carrots and weigh it out. Set it aside.
200 g grated carrots
In a large bowl, stir together the brown sugar, granulated sugar and oil.
110 g oil, 100 g granulated sugar, 100 g dark brown sugar
Add the eggs and mix it in until combined.
2 eggs
In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, all spice, nutmeg, cloves and salt. Add half the dry ingredients to the wet ingredients and mix it together until combined.
240 g all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ⅛ teaspoon ground cloves powder, ½ teaspoon salt
Then add the sour cream and vanilla extract and mix until combined. Add the other half of the dry ingredients to the wet ingredients and mix until combined.
140 g sour cream, 1 teaspoon vanilla extract
Finally add the grated carrots, using a rubber spatula, gently fold it together with the batter until evenly combined.
Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter.
Bake it for 1 hour 5-15 minutes. Let the cake cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let it cool down completely.
Note: If the baking is larger or smaller loaf pan, it can affect the baking time, therefore bake it until a cake tester or tooth pick comes out clean.