Recipe Fridays!

Spiced Carrot Cake

from Martha Stewart

I want to preface this by saying I'm not a huge carrot cake fan. Done well, carrot cake can be quite good, with the right amount of sweetness and not-sweetness. But, I've had it done badly too, the kind that tastes like they slathered Philly's over the top or left huge carrot slivers running through the batter (I want my cake to be cake, not salad!) This, however, is a very good carrot cake recipe, spicy and lovely, and in honor of the approaching bunny holiday, I decided to post this today. Enjoy;)

Ingredients

Serves 8

1/4 cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded packed (about 2 medium) carrots
Quick Glaze, or confectioners' sugar

Directions

Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.

In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.

Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners’ sugar.