Saturday, April 18, 2009

Carrot Cake

This is a really yummy cake that wasn't too dry or too wet or too sweet. Just awesome! I didn't have plain yogurt so I used sour cream :)

2 1/2 cups, all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
4 grated carrots
1 cup sugar
½ cup dark brown sugar firmly packed
3 large eggs
6 ounces plain yogurt
¼ c pineapple nectar
6 ounces extra light olive oil

Preheat oven to 325 degrees F. Butter a 9 X 13 pan.
Mix the flour, baking powder, baking soda, spices, and salt in a large bowl. Add the carrots and toss until they are well-coated with the flour.
In another bowl combine the sugar, brown sugar, eggs, yogurt, and juice. With the mixer still running drizzle in the oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 25 minutes. Reduce the heat to 300 degrees F and bake for another 35 minutes.
Remove the pan from the oven and allow cake to cool completely.

Cream Cheese Frosting

8 ounces cream cheese, room temp
¼ c unsalted butter, room temp
1 tsp vanilla extract
2 cups powdered sugar, sifted

In the bowl of a stand mixer with whisk attachment, combine the cream cheese and butter on medium until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar and beat until smooth.

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