I love carrot cake as it’s super moist and full of flavour and texture from the carrots, spices and nuts. However I am rather worried about the amount of butter, sugar and milk in the standard recipe. The recipe below attempts to reduce the amount of sugar used and eliminates the use of butter and milk, substituting with rice bran oil and yogurt. This recipe is a definite keeper!
INGREDIENTS (for a 25 cm round baking tin)
- 120 gm dark brown sugar
- 180 ml rice bran oil
- 60 ml yogurt
- 3 eggs
- 1 tsp vanilla essence
- 250 gm flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups of finely grated carrots
- 1/4 cup of almond flakes or chopped walnuts or pecans
- Preheat oven to 180°C. Line a 25 cm round baking tin.
- In a bowl, add sugar, oil, yogurt, eggs and vanilla essence. Whisk the ingredients after each addition until well combined.
- In a separate bowl, add flour, baking powder, ground cinnamon, ground nutmeg and salt. Stir to mix well.
- Add the flour mixture to the egg mixture in 3 portions. Mix until no large clumps of flour remain. Do not over mix.
- Finally, stir in the grated carrots and almond flakes (or chopped walnuts or pecans).
- Pour the batter into the lined baking tin.
- Bake for 35 minutes. Insert a bamboo skewer to test if it is cooked. The skewer should come out clean, without any batter sticking to it. Cool 5 minutes before serving.