There is no write up here. No particular story to share! When I was doing a Cake Bake Marathon this last weekend, my 3 year old was persistent that she wanted to eat a carrot cake and that too made by me….knock knock…these days…whenever she likes something outside, she turns around to me and says, ” Mom can you make this at home for me “. …. How sweet :).
This is no original recipe. Well, there is nothing called original these days anyways….after much surfing on the web, I finally found a recipe with lesser eggs..since I had just 2 eggs left….and lesser quantities of ingredients. I zeroed down to Sally’s Baking Addiction and ended up baking this super delicious and yummy cake, with minor changes…you know me ;). It asked for 3 eggs and I used 2… Increased the amount of yogurt instead. Here is the link to her recipe : Sally’s Super Moist Carrot Cake. Do try it and I really recommend it. If you don’t want to click on the link, here is the recipe :
1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
1/4 cup (60 grams) greek yogurt (or regular yogurt, plain or vanilla). I used 1/2 cup plain yogurt
3 large eggs. I used 2 eggs.
2 teaspoons vanilla extract
2 cups (250 grams) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon. I used 1/2 tbsp of all spice and skipped the nutmeg.
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups (260 grams) very finely grated carrots
3/4 cup pecan pieces
Preheat oven to 350F degrees. Spray 9 or 10inch springform pan with nonstick cooking spray. The author does not recommend a regular circle or square pan, as the cake may rise above. Set aside.
Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs or substitute, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour into prepared springform pan.
Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. Allow cake to cool.
Tips for some egg free and vegan options :
To replace eggs : You may use 1 tbsp flax seed meal dissolved in 3 tbsp of warm water for 3-5 minutes. If the recipe requires 3 eggs, then it will be 3 tbsp of flax seed meal dissolved in 9 tbsp of warm water.
You may use banana also. It is 1/2 banana for 1 egg.
To replace Dairy like yogurt : few options are there :
1. Soy yogurt in place if Greek or regular yogurt
2. Silken or soft tofu to replace yogurt. 1/4 cup blended soft tofu or bean curd to replace 1egg