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Carrot Cake

 12 oz fresh grated carrots
Dry ingredients
 12 oz all-purpose flour
 1 tsp baking powder
 1 tsp baking soda
 ¼ tsp all-spice
 ¼ tsp cinnamon
 ¼ tsp nutmeg
 ½ tsp salt
Wet ingredients
 10 oz sugar
 2 oz dark brown sugar
 3 whole eggs
 6 oz plain or vanilla yogurt
 6 oz vegetable or grape seed or canola oil

Heat oven to 350*


Grease the cake pan on bottom and all sides. Place parchment on the bottom of the pan on top of the butter.


Grate carrots and set aside.


Add dry ingredients to a bowl and whisk together with a whisk or fork, set aside.


Mix the wet ingredients in another bowl, set aside.


Then take the dry ingredients and cover the grated carrots by hand.


Then mix the wet ingredients into the dry ingredients with the grated carrots.


Pour batter into pre prepared cake pan and place in the oven. Bake at 350* for 45 minutes, then lower heat to 325* bake for another 25 minutes.


Until you place a toothpick or knife in the center, and it comes out clean or until the internal temperature in the center of the cake reaches 205*- 210*. Let cool for 10-15 minutes and serve.