Thursday, September 22, 2011

Carrot Cake

  1. Cooking Oil/ Unsalted butter - 1 cup
  2. All Purpose flour - 2 1/2 cups
  3. Grated carrots- 2 Cups
  4. Baking powder- 1tsp
  5. Baking soda- 1tsp
  6. Ground Cinnamon - 1/4 tsp
  7. Ground nutmeg - 1/4 tsp
  8. Salt- 1/2 tsp
  9. Sugar-1 1/3 cups
  10. 3 large eggs
  11. Plain yogurt- 1 cup 
Directions - 
  • Mix the flour, baking powder, baking soda, spices, and salt in the bowl. Add this mixture to the carrots and toss until they are well-coated with the flour.

  • In the other bowl combine the sugar, Cooking Oil eggs, and yogurt.
  • Pour this mixture into the carrot mixture and stir until just combined. Pour into the cake pan and bake in the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes.

  • Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

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