Moist & Delicious Carrot Cake
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Moist & Delicious Carrot Cake

Course: DessertDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

5

minutes
Total time

1

hour 

35

minutes

Carrots are a versatile vegetable and should not only be gazed upon for their beauty. They have much more personality then just their outward appearance and can be used to add texture and flavour, as well as sweetness and colour to a recipe. While carrots are the centre of attention in this cake their flavour is enhanced by the introduction of yogurt’s tang and moisture. These two ingredients together create a tango of tastes and seeing that both are also beneficial to one’s health this cake is not only decadent but does offer more then just a sweet treat. 

Ingredients

  • Unsalted butter (for the pan)

  • 12 ounces grated carrots (6 medium)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon ground cinnamon

  • Alternate Maple Cinnamon Glaze

  • 1/2 cup of dark maple syrup

  • 1 tsp butter

  • 1/2 tsp ground cinnamon or one cinnamon stick.

  • 1/4 teaspoon ground cloves

  • 1/2 cup chopped walnuts (may be omitted)

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1/4 cup firmly packed brown sugar

  • 3 large eggs

  • 3/4 cup plain yogurt

  • 1/2 cup vegetable oil

  • Cream Cheese Frosting

  • 8 ounces cream cheese

  • 2 ounces unsalted butter (room temperature)

  • 1 teaspoon vanilla

  • 2 cups powdered sugar (sifted)

  • Alternate Maple Cinnamon Glaze

  • 1/2 cup dark maple syrup

  • 1 tsp butter

  • 1/2 tsp ground cinnamon (or to taste)

  • 1/8 cup shredded coconut (optional)

Directions

  • Preheat oven to 350f.
  • Butter and flour a 9 inch round and 3-inch deep cake pan.
  • Line the bottom with parchment paper. Set aside.
  • Grate carrots into a large mixing bowl and set aside.
  • Place flour, baking powder, baking soda, spices, walnuts and salt in the bowl of a food processor and process for 5 seconds.
  • Add this mixture to the carrots and toss until well-coated.
  • In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  • 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 F and bake for another 20 minutes.
  • Remove the pan from the oven and allow cake to cool 15 minutes.
  • 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.
  • Cream Cheese Frosting
  • In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended.
  • Add the vanilla and beat until combined.
  • With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
  • Place the frosting in the refrigerator for 5 to 10 minutes before using.
  • Once cake has sufficiently cooled remove frosting from refrigerator and allow to sit for 5 minutes.
  • Spoon frosting onto top of cake and with a knife or back of spoon dipped into hot water spread frosting over top of cake.
  • Return to refrigerator for 15 mins to firm up and serve.
  • Maple Cinnamon Glaze
  • Add all ingredients to a pot on low heat.
  • Stir gently to combine ingredients as they begin to heat and butter melts.
  • Bring ingredients to a simmer.
  • Once sugar starts to simmer and come to a boil DO NOT stir. (Stirring causes the sugar to crystallise)
  • Allow mixture to cook for 10 minutes or until syrup darkens and thickens to a glaze consistency.
  • Remove from heat and allow to cool completely to room temperature.
  • Once cooled place into refrigerator for 20 minutes
  • Remove glaze from refrigerator and drizzle over the top of the cake and sprinkle with shredded coconut before serving. .

Notes

  • The total cooking time does not include frosting the cake.
  • If you wish, you may add flavouring to the cream cheese. I find a few tablespoons of marmalade, or a teaspoon of orange extract, adds a nice taste to the frosting and compliments the cake very well.

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