Here is a new recipe for you, adapted from one I found I know not where. The original called for a full cup of oil and 2 cups of sugar, and while is was good, it was also oily and too sweet. I wanted something healthier since in our house we are striving to eat as clean and healthy as possible, so I experimented and changed the recipe around a bit. I reduced the sugar to one cup, and the oil to 1/3 of a cup. The remaining liquid comes from yogurt. I also use brown sugar (when I can get it) and whole wheat flour.
Because it is so healthy, I often serve it for breakfast or lunch once a week. It goes great with coffee, or served with yogurt and fresh fruit. My kids love it like that.
I’ve learned from cooking shows that one of the secrets to light moist cakes is to not over-beat the eggs or the batter, to sift the flour to add air, and to gently stir in the dry ingredients until just mixed. Try this and you will find your cakes will be lighter. This particular one comes out very light and airy when these tips are followed.
So here is the recipe.
Begin by finely grating 3 cups of carrots. Do a little extra so you can pack the cups, about 4 medium-sized carrots. Set aside.
Then mix together:
1/3 cup vegetable oil
2/3 cup plain yogurt
1 cup brown sugar
Mix together (don’t beat) until all ingredients are just combined. Add the carrots and stir.
(Optional: You could substitute half the carrots for grated zucchini. Raisins make a nice addition too.)
Next, sift together on top of the wet ingredients:
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
Mix gently with the wet ingredients until the flour is just mixed.
Pour into a pre-greased and floured 8×8″ pan and bake in a 350F oven for 40 – 45 minutes, or until knife inserted in center comes out clean.
This recipe also makes great muffins. Just reduce the baking time to about 10 – 15 minutes.