Carrot cake is one of those cakes that stand out. It’s amazing how it turns the taste of a vegetable (carrot) to a wonderful fruity one. The recipe below has only one spice, but this is how they like it at my home, you can add nutmeg if you wish. It can easily please your taste buds and your sense of smell. This cake needs no icing, it tastes great on its own.
– 1 1/2 cup all purpose flour
– 1 teaspoon baking powder
– Pinch of salt
– 1 teaspoon cinnamon
– 2 eggs
– 1/2 teaspoon vanilla
– 3/4 cup sugar
– 1/2 cup oil
– 1/2 cup yogurt
– 3/4 cup shredded carrot
– 1/2 cup chopped pecan
1- Sift or mix with a fork the flour, baking powder and salt. Set aside.
2- Beat the eggs and vanilla until it doubles in size. Add sugar, oil, and yogurt, beat until it becomes creamy in texture.
3- Add the flour and mix on the lowest speed.
4- Add carrot and pecan and mix using a wooden spoon or spatula.
5- Pour the mixture in a greased baking pan. Put it in a perheated oven at 350F/180C/ gas mark 4, and bake for 40 – 45 minutes or until the toothpick comes out clean from the cake.