Sunday, March 17, 2013
Spiced Carrot Cake
Everyday Food, January/February 2006
Husband-Tested in Alice’s Kitchen
Here’s a quick, easy, and not-too-sweet dessert that goes great with a hot cup of coffee or tea. We thought it tasted best the day after it was made. This would be a nice treat to put in your lunchbox. All the ingredients are available at Lost River Market & Deli, our community-owned grocery store.
¼ cup vegetable oil, plus more for pan
1 cup (spooned and leveled) all-purpose flour, plus more for pan
1 teaspoon baking soda
½ teaspoon ground cardamom, or 1 teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs, room temperature
½ cup granulated sugar
1/3 cup packed light-brown sugar (I used dark brown sugar.)
1/3 cup low-fat plain yogurt (I used plain Greek yogurt.)
1 cup finely shredded, packed (about 2 medium) carrots
Quick Glaze* or confectioners' sugar
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.
½ cup confectioners' sugar
1 to 2 teaspoons water (or more)
In a small bowl, mix confectioners' sugar and 1 to 2 teaspoons water until a smooth but thick glaze forms (too thin a glaze will be absorbed by the cake). Place a piece of waxed paper under cooling rack for easy cleanup. Spoon glaze back and forth over cake, forming a pattern. Keep cake on cooling rack until glaze is set, 15 to 20 minutes.