Sunday, November 3, 2013

Carrot Cake

First of all, I have to apologize to every one, and especially to my blog, for being absent for such a long time. I was sick and couldn't even stand straight, yet write a blog entry. But, I am back and ready for blogging again! 
My dad bought some amazing organic carrots the other day and they were so beautiful and tasty. I am a great carrot cake lover and when I saw those gorgeous carrots I had to make a carrot cake. What I don't like that much is the butter frosting you can see on so many cakes and cupcakes. I mean, frostings have to be light and fluffy, not buttery and rich. So, here is my ultimate cake frosting which I love to add to so many cakes and cupcakes because it is so light and tasty. The special ingredient is Greek yoghurt. I am a Greek yoghurt addict and just love to experiment with it. As a matter of fact, did you know you can substitute almost every oil/butter/cheese with the same amount of Greek yoghurt? You should try it. But first, try this gorgeous carrot cake.

Recipe adapted from here.
You need:

For the cake:
2 cups flour
2 tea spoons baking soda
2 tea spoons baking powder
1/2 tea spoon salt
3 tea spoons ground cinnamon
1/2 tea spoon nutmeg
4 eggs
1 1/4 cup oil
1 cup white sugar
1 cup brown sugar
2 tea spoons vanilla
3 cups grated carrots

Preheat the oven to 325 degrees.  Lightly grease a 9x13 baking pan.
In a large bowl, combine the oil, sugars, vanilla, and eggs together and blend well with a mixer.
In a separate bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the flour to the sugar and egg mixture and mix well.
Stir in the grated carrots. Pour into prepared pan.  
Bake for 40-45 minutes.
Let it cool and spread the frosting on top.

For the frosting:
1 cup Greek Yoghurt
2 table spoons honey

Mix the yoghurt with the honey and spread evenly over cooled cake. Enjoy!

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