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Carrot Cake

Adapted from Alton Brown’s Carrot Cake

Ingredients:

  • 2 1/2 cups flour
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 3 eggs
  • 1/2 cup oil
  • 1 cup yogurt
  • 2 cups of grated carrots
  • 1 1/3 + 1/4 cups sugar

Carrot Cake

 

Directions:

1. Preheat the oven to 350 F (175 C) and prepare a round 9 inch pan by lightly greasing it and dusting it with flour and set it aside.
2. Finely grate about 6-7 carrots to make 3 cups and sent them aside.
3. In a medium bowl combine the flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt and set It aside.
4. In a large mixing bowl combine the sugar, yogurt and eggs, and whisk till combined.

Carrot Cake

5. Drizzle in the 1/2 cup of oil till all incorporated.

Carrot Cake Carrot Cake

6. Add the in the flour mixture and whisk till the batter has a good consistency and all the ingredients are mixed.

Carrot Cake Carrot Cake

7. Add in the carrots and whisk a couple of times just to evenly spread the carrots into the batter.  Carrot Cake Carrot Cake Carrot Cake

8. Pour the batter into the prepared pan and Bake for 45- 55 min or till a toothpick comes out clean from the center of the cake. Carrot Cake Carrot Cake Carrot Cake Carrot Cake

9. You can serve it plain, with whipped cream or some cream cheese topping.  Carrot Cake Carrot Cake Carrot Cake Carrot Cake

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