Sour Milk Carrot Cake

• N and I made this yesterday. We doubled the recipe we were using, and it was fine for a 9x13. It was fairly bland, though, so I adjusted some amounts accordingly. Also, I didn't actually have soured milk, but I had soured heavy whipping cream and half-and-half. Still tastes fine, and the texture is pretty good.
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• 2 c white sugar
• 4 c all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 4 tsp (1tbs + 1 tsp) ground cinnamon
• 2 tsp ground nutmeg
• 2 tsp ground cloves
• 2 tsp vanilla
• 3/4 c vegetable oil
• 2 c soured milk
• 2c shredded carrots
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• Combine all dry ingredients (sugar, flour, baking soda, salt, cinnamon, nutmeg, and cloves). Pour in the vanilla, milk and oil. Mix until combined, then add carrots.
• Pour into a greased and floured 9x13 inch pan and bake at 350 degrees F for around an hour.