Welcome back after your Christmas break and I hope 2014 is treating you well. We have had some ups and downs so far. My husband was terminated from work on 18th December with no forward notice regardless of his performance. Hubbie also had to have an umbilical hernia repaired last week and is not allowed to drive for ten days, so I have had to step in.
Whilst being somewhat restricted to carrying out normal tasks while the operation heals, hubbie is looking for something to have with his tea.
I decided to make a carrot cake I had seen on Martha Stewart ‘s website. It didn’t have the usual cream cheese icing, in fact you could have it with nothing on top if you like.
Yoghurt has been included in the basic ingredients which I like in cakes. The spice I used was cinnamon, but you can also use cardamom.
I used a slightly larger tin than the 9” round and therefore my cake was cooked in 30 minutes and is also slightly thinner than the original. The carrot is still a little firm and I really like that in this cake.
It isn’t overly sweet, however I did put the simple glaze over the cake as I think it makes a really nice finish.
The texture of the cake is really good, albeit that mine is a little thinner.
I guess that’s as good a reason as any to have a slightly larger piece!
I hope you enjoy this delicious, slightly more healthy carrot cake as we did.
Let me know what you think?
- 1/4 cup vegetable oil (I used rice bran oil)
- 1 cup all purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon (I used cinnamon)
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1/3 cup low-fat yoghurt (I used full-fat)
- 1 cup thinly shredded packed carrots (about 2 medium)
- 1/2 cup icing sugar (confectioners' sugar)
- 1-1/2 teaspoons water
- Preheat oven to 350˚F 160˚C.
- Brush an 8" round cake pan with oil and place baking paper on base.
- In a medium bowl, mix flour, baking powder, cardamom or cinnamon and salt.
- In a small bowl, whisk eggs, sugars, yoghurt and oil until smooth.
- Gently combine egg mixture into dry ingredients until moistened, then mix in carrots.
- Place batter into prepared pan.
- Bake until toothpick comes out clean, 40 - 45 minutes (in my case 30 mins).
- If cake is browning too quickly, tent cake with aluminium foil.
- Cool in pan 15 minutes.
- Turn out onto cooling rack right side up.
- Glaze: Mix icing sugar with water (hot water works best) and then drizzle over cold cake.
- Cake can be served without glaze, just dust with icing sugar.