Spiced Carrot Cake

I made this cake yesterday with my husband. He loves carrot cake, but mentioned that it was a bit dry. I thought it was fine. His mother and her boyfriend liked it. We did not make the quick glaze or put powder sugar (we just ate it with whipped topping/vanilla ice cream).

This is a great recipe from Everyday Baking from Everyday Food.
Spiced Carrot Cake

1/4 cup vegetable oil

1 cup all purpose flour

1 tsp baking soda

1 tsp cinnamon or 1/2 tsp cardamom

1/4 tsp salt

2 large eggs

1/2 cup sugar

1/3 cup packed light brown sugar

1/3 cup low fat plain yogurt

1 cup finely shredded packed carrots

Quick glaze or powder sugar

Preheat oven to 350 degrees. Grease an 8-inch round pan for later use.  Mix together flour, baking soda, cinnamon/cardamom and salt in a medium bowl.  Whisk together wet ingredients (eggs, sugar, brown sugar, yogurt, and oil) in a separate bowl.  Slowly combine dry- into wet ingredients just until moistened then add shredded carrots.  Pour cake batter into the greased cake pan.  Bake about 40-45 minutes.  Cool about 15 minutes in the pan.  Remove from pan and let cool on a wire rack.  Sprinkle powder sugar or decorate with the Quick Glaze.

Quick Glaze

Combine 1/2 cup powder sugar and 1 to 2 tsp water until smooth.  It needs to be thick enough to stay on the cake, a thinner glaze would be absorbed.  After decorating the cake (with a fork), let it cool.

Helpful Hint: Lettuce keeps better if you store it in the refrigerator without washing it. Keep the leaves dry. Wash lettuce the day you are going to use it. (Granny's Goodies #6, 2002)