CARROT CAKESunday, January 4, 2015






2½ cups of flour


6 medium size of grated carrot (12 oz.)


1 teaspoon of baking powder


1 teaspoon of baking soda


¼ teaspoon of all spice


1/8 teaspoon of ground cinnamon


¼ teaspoon of nutmeg


½ teaspoon of salt


½ cup of granulated sugar


¼ cup of dark brown sugar


3 large egg (at room temperature)


6 oz. of plain yogurt


6 oz. of canola/coconut oil or both





1.    Preheat oven to 350 degree F.


2.    Butter and flour a 9 inch cake pan


3.    Place grated carrot in a large mixing bowl


4.    In another bowl, sift together flour, salt, baking powder, baking soda, all spices, nutmeg and mix together. Pour the mixture on the carrot and toss together until well coated with the flour


5.    In a mixing bowl with a hand mixer or in a food processor, mix together granulated sugar, brown sugar, yogurt for 2-3 minutes; add egg one at a time and drizzle canola/coconut oil into it. Pour into carrot mixture and fold gently with a wooden spatula 


6.    Pour into bake pan and bake on the middle rack of the oven between 40- 45 minutes or a toothpick inserted into the center comes out clean


7.    Allow to cool for 10 minutes 


8.    To remove from baking pan, turn upside down and tap edge of pan turn into a cooling rack






a.)  To grate the carrot: (make sure to scrape and wash the carrot) you can use manual hand grater/ cut the carrot into two, pour in a blender and use the grate/pulse button.



b.)To butter and flour a cake pan:

        - With a clean hand, rub a room temperature butter inside the entire cake pan (make sure the butter is not too much)

        - Sprinkle the buttered cake pan with flour; to get to the side, tilt the cake pan and tap the edges round so the entire pan can be coated with flour