A perfect cake for an autumn evening. Quick and easy to make, moist and very aromatic. While baking house is filled with a beautiful smell of warming spices.
The carrot cake stays fresh and moist for a few days,- if only it will last so long 🙂
For a baking form 23cm x 23 cm
- 1/2 cup vegetable oil
- 1/2 cup Greek yoghurt, room temperature
- 3/4 cup honey
- 3 eggs, at room temperature
- 2 and 1/4 cup whole wheat flour
- 2 and 1/2 cup finely grated carrot
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 4-5 tsp ground cinnamon
- 1/2-1 tsp ground ginger
- 1/4 tsp ground cloves
- powdered sugar for dusting
Preheat oven to 175 degrees C (no fan).
In a bowl whisk oil, Greek yoghurt and honey.
Add in eggs one by one, mixing well each time.
In a separate bowl, whisk flour, baking powder, salt and spices.
Pour gradually in the wet mixture and stir with a spatula until well combined.
Finally fold in grated carrot.
Grease a baking form with oil and lay it with parchment paper. Pour the batter in it.
Bake for about 60 minutes or until toothpick comes out clean.
Let it cool before cutting.
Dust with powdered sugar before serving..