Ingredients for Yogurt Carrot Cake
- 1 cup (2 sticks) softened unsalted butter
- Maple Sugar
- 4 large eggs
- Whole Wheat Flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- Plain Yogurt
- 2 cups grated carrots
- 1 cup chopped walnuts
- ½ cup shredded coconut
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How to Make Yogurt Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups maple sugar (or substitute with 1 cup packed brown sugar and ¾ cup granulated sugar) until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon ground cinnamon.
- In a separate bowl combine 1 cup plain yogurt
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups grated carrots, 1 cup chopped walnuts, and ½ cup shredded coconut.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting and serving. For best results, allow the cake to ripen for at least 24 hours before serving to enhance the flavor.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
60g
Fat
43g
Carbs
12g
