After going through endless carrot cake recipes online, I saved a few and decided to modify and make my own version using these as the basics....and the end result : moist, flavourful, totally yummilicious carrot cake...just like I wanted it to be and I know this recipe will be a keeper ;)
So, here goes....my Rustic Carrot Cake.
3 carrots (grated finely)
2 cups all purpose flour
1 cup brown sugar (brown castor sugar mixed with dark brown sugar)
1 tsp baking soda
1 tsp baking powder
3/4 cup canola oil
1 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
1/4 cup plain fat free yogurt
chopped walnuts / raisins (optional)
Preheat oven 180 degrees celcius. Prepare an 8 or 9 inch round pan. Grease the sides and place baking paper at the bottom of pan. (I used a 9 inch non-stick springform pan)
Beat eggs and sugar using a hand held mixer. Meanwhile, sift flour, baking soda, baking powder, ground cinnamon, salt and keep aside.
Add in the oil and yogurt slowly to the egg mixture. Once well mixed, fold in the flour mixture to the wet mixture in 3 batches (u do not need the hand mixer for this).
Then add in the grated carrot and vanilla extract. Mix only till well combined.
Pour into the prepared pan and bake for 30-32 minutes or till skewer inserted comes out clean.
Let cake cool in the pan for about 15 minutes. Remove cake, frost with cream cheese frosting, sprinkle toasted pecans or walnuts and serve.
(I baked the cake a day earlier and once it was cool, refrigerated it. I frosted the cake the next day before serving).
And the expression on my friends' faces...priceless ;)
Linked this to : http://uk-rasoi.blogspot.co.uk/ and Whats With My Cuppa