Feb 2, 2008

Spiced Carrot Cake

I have really been into baking lately. Although, admittedly, I'm not the best baker. I'll just keep trying, though!!
As I made my grocery list and meal plan for this week, I knew I wanted to bake something, I just didn't know what it was going to be. I looked through all of my baking recipes and on one of the last pages was this recipe. It is another Everyday Food Recipe. I have lots and lots from this magazine. (I'm also going to make Chocolate Coconut Macaroon Cups this weekend or week.)

Serves 8

1/4 cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded packed (about 2 medium) carrots
Quick Glaze, or confectioners' sugar


Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.

Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners’ sugar.

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