Carrot Cake

Carrot Cake
(Adapted from Williams Sonoma)
Makes 2 round 9-inch cakes

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2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground allspice
4 eggs
3/4 cup olive oil
1 3/4 cups brown sugar
1/2 cup yogurt
3 cups lightly packed peeled, shredded carrots


1. Position a rack in the middle of the oven and preheat to 350°F. Butter and flour 2 round cake pans each 9 inches in diameter and 2 inches deep.

2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, olive oil, brown sugar and yogurt until blended.

3. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. Divide the batter evenly between the prepared pans.

4. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to racks and let cool in the pans for 15 minutes. Invert the cakes onto the racks and let cool completely.

Frost with Brown Sugar Cream Cheese Frosting

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