Yogurt Carrot Cake
A very moist cake. This cake is delicious served with whipped cream or frost with a mixture of chevre whipped with honey and vanilla to taste. Using yogurt in baking produces a very tender, almost melting crumb. This delicious carrot cake should be allowed to ripen for 24 hours before serving. ** Maple Sugar is super sweet, twice as sweet as regular granulated sugar. It is what is made after making maple syrup. I would sub brown sugar out for it if you cannot find it. I would try mixing half white sugar and half brown sugar. Maybe even adding a little extra white.
Ingredients
10 serv.Step-by-step instructions
- 1
Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time.
- 2
In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
- 3
Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App