We had many carrots on hand and I am trying to get some more veggies in one of my daughters specifically, who seems to shun all fresh food, so carrot cake was made. I had fun researching this because there are about a zillion recipes out there and I have never found the perfect one, so I have always moved on. But this one is golden. It's very plain, no raisins, coconut, pineapple, or walnuts, all of which appear in some recipes. Also, it uses yogurt which I always have. There's just a glaze, not a frosting. It's pretty light as cakes go, especially as crazy carrot cake with cream cheese frosting goes, which is too rich for me usually.
The only changes I made:
- I used 1/4 cup melted butter instead of the oil
- 1/2 teaspoon of my spice mix for the spices
- Oh! And I used a mixture of a little powdered sugar, and apple juice for the glaze, and the apple juice instead of water was so very yummy. I must remember to do this again.
- I also used a mix of 1/2 cup white and 1/2 cup white whole wheat flour.
The recipe is from Everday Food. Martha has quite a few, but this one was it for me. I might try to reduce the sugar to 2/3 cup (total) next time, it was a bit sweeter than it needed to be. It's really moist. Like very moist. You know how carrot cakes are. It's even better the next day.
