super moist carrot cake, it’s kinda healthy!

27 Dec

carrot cake urbanpocketknife

Okay so it’s not entirely healthy but it does have carrots in it!  I never used to like carrot cake, mostly because they’re full of bitter walnuts or they are dry as a bone.  However I do vaguely remember eating some delicious carrot cake that an old co-worker of my sister’s made and thought I’d give it a go.  Turns out, I like carrot cake now.

Here’s the recipe!

What you need!
2 1/2 cups  flour
4 large grated carrots or 6 medium
1 tsp baking powder
1 tsp baking soda
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 1/3 cups of sugar
1/4 cup packed brown sugar
3 large eggs
3/4 cup of plain yogurt
3/4 cup of vegetable oil

Cream cheese frosting:
1 cup of cream cheese
1/4 cup of butter
1 tsp vanilla extract
2 cups of confectioner’s sugar

What to do!

1.  Preheat oven to 350 degrees.  Butter and flour 9″x12″ casserole dish and set aside.

2.  In large bowl, put grated carrots in and set aside.  In another medium bowl, place flour, baking powder, baking soda, spcies and salt and mix it briefly.  Add to carrot bowl and toss carrots until they are well coated with the dry ingredients.

3.  In a separate bowl, mix the sugars, eggs and yogurt together.  Drizzle in the oil while stirring.

4.  Pour wet ingredients over carrot mixture and stir until just combined.  Pour into cake pan and bake for 45 minutes, turn the heat down to 325 degrees and bake for another 20 minutes or until browned and springy to touch.

5.  While cake is baking, make the icing.  Combine the cream cheese and butter (make sure they’re softened) until well blended, mix in the vanilla and in small batches, mix in the powdered sugar.  Set in the fridge for 5-10 minutes.  Wait until the cake is fully cooled before icing.

Enjoy!

With the processor still running drizzle in the vegetable 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 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

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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2 Responses to “super moist carrot cake, it’s kinda healthy!”

  1. itsacupcakeworld December 27, 2010 at 10:01 am #

    Haha, I do that too. If it’s got carrots in it, I consider it healthy. Of course, if it’s dairy free I consider it healthy as well, even though most of the time, it isn’t. Looks great though, I’m always on the lookout for a good carrot cake recipe!

    • munchykitty December 27, 2010 at 10:58 pm #

      my roomie made chocolate zucchini bread too!

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