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This Week's Top Recipes

Spiced Carrot Cake

DessertsSweetBaked

Time: 2 hours 30 minutes

Yield: 8 servings

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About

Spiced Carrot Cake is a classic dessert with a twist! This cake is loaded with cardamom instead of the traditional cinnamon, giving it a rich and complex flavor in addition to the welcomed warmth. The aroma of freshly baked cake and spices will fill your home, making it impossible to resist a slice. This Spiced Carrot Cake is a wonderful way to celebrate any occasion, from birthdays to holidays, or simply as a treat for yourself. Whether you're a fan of traditional carrot cake or looking to try something new, this spiced version is sure to satisfy your sweet tooth and leave you wanting more!

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Ingredients

  • 1/4 cup vegetable oil, plus more, to taste, for greasing a pan
  • 1 cup all-purpose flour, spooned and leveled, plus more, to taste, for dusting a pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/3 cup low-fat plain yogurt
  • 1 cup carrots, finely shredded, packed
  • icing, to taste, store-bought or homemade, warmed, for topping

Directions

Step 1 -Preheat oven to 350 degrees F.

Step 2 -Brush an 8-inch round cake pan with the extra oil.

Step 3 -Place a round of waxed or parchment paper in the bottom of the oiled cake pan.

Step 4 -Brush the parchment paper with the extra oil and dust it with the extra flour, tapping out the excess.

Step 5 -In a medium bowl, whisk 1 cup of the flour, the baking soda, the cardamom, and the salt.

Step 6 -In a separate small bowl, whisk the eggs, the granulated sugar, the brown sugar, the yogurt, and the remaining 1/4 cup of the oil until smooth.

Step 7 -Gently mix the egg mixture into the dry ingredients until moistened, being careful not to overmix.

Step 8 -Mix in the carrots.

Step 9 -Transfer the batter to the prepared pan.

Step 10 -Bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. If the cake is browning too quickly, tent it with aluminum foil.

Step 11 -Cool the cake in the pan, about 15 minutes.

Step 12 -Turn the cake out of the pan and remove the paper, placing it on a rack to cool completely right-side up.

Step 13 -Drizzle with the icing.

Step 14 -Slice and serve.

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