What You Need:
Bowl One (Large)
1 cup flour
1 tsp baking soda
1/2 tsp ground cardamom
1/4 tsp salt
1/8 tsp ginger
Bowl Two (medium)
2 large eggs
1/4 cup vegetable oil
1/3 cup yogurt (I used Archer farms Honey Almond)
1/2 cup granulated sugar
1/3 cup packed brown sugar
Bowl Three (small)
1 cup finely grated carrots, packed (about 5 small)
Preheat oven to 350 F. Prepare a cake pan by brushing with oil, placing wax or parchment paper on the bottom, brush that with oil, dust with flour. Be sure to get rid of any extra flour. Whisk together ingredients in separate bowls, mixing egg mixture gently until smooth. Slowly combine the egg mixture into the dry ingredients, adding the carrots once all egg mixture is incorporated. Transfer to the cake pan and bake for 40 minutes (until a toothpick comes out clean).
Cool in the pan for 15 minutes, then turn out allowing to cool completely on a cooling rack.
Once it was cooled, I transferred the cake to the serving platter. To keep my plate clean while I applied a glaze, I stuck some wax paper around the edges of the cake. Since this is a single layer cake, and rich on its own, I think it worked well with a glaze. Powdered with confectioners sugar would be great too.
The best part of the cake for me was when I started pulling out all the ingredients and PTB’s eyes lit up when he saw I had carrots on the counter. The second best part was how incredibly moist it was. PTB says his favorite part was the carrots 🙂
Since I like to think I am the best wife, next time I will have to turn this into cupcakes. That way I can smother half of them with cream cheese icing for him and half with sugar for me.