Print Options:

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
1

Heat oven to 350*

2

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

3

Grate carrots and set aside.

4

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

5

Mix the wet ingredients in another bowl, set aside.

6

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

7

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

8

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.

9

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.