This recipe is taken from the 2008 Milk Calendar. Carrot cake never seems to go out of style and this version certainly fits today's healthier lifestyle. It is easy to make, and much lighter and more nutritious than many older recipes.
- Prep: 20 min
- Cooking: 50 min - 55 min
- 1 1/4 cups (310 mL) all-purpose flour
- 1 1/4 cups (310 mL) wheat flour
- 1 tbsp (15 mL) ground cinnamon
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) ground ginger
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) ground nutmeg
- 1 1/4 cups (310 mL) Milk
- 1/4 cup (60 mL) plain yogurt
- 1/3 cup (80 mL) butter softened
- 1 cup (250 mL) packed brown sugar
- 1 egg
- 2 tsp (10 mL) vanilla extract
- 2 cups (500 mL) shredded carrots
- Icing sugar
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Preheat oven to 350 °F (180 °C). Butter a 10-inch (25 cm) Bundt pan or a 13 x 9-inch (33 x 23 cm) metal baking pan.
In a bowl, combine all-purpose and whole wheat flours, cinnamon, baking powder, salt, ginger, baking soda and nutmeg. Combine milk and yogurt; set aside.
In a large bowl, using an electric mixer, beat butter, brown sugar, egg and vanilla extract until creamy. Using a wooden spoon, stir in carrots. Stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, just until blended.
Spread into prepared pan, smoothing top. Bake for about 55 min for the Bundt pan (or 40 min for the rectangle), until tester inserted in centre comes out clean. Let cool in pan on rack for 15 min. Invert cake onto rack (turn over if desired). Let cool completely. Sprinkle with icing sugar just before serving.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 87 mg|
|Vitamin A:||48 %|