Enjoy this simple but oh-so-tasty Nutty Carrot Cake!
FIORE Artisan Olive Oils & Vinegars
Roasted Nutty Carrot Cake
Pair with a Zaca Mesa 2009 Viognier
1 tsp baking soda
1 tsp ground cinnamon
2 large eggs
1/2 cup sugar
1/3 cup packed brown sugar
1/3 cup low-fat plain yogurt
1 cup finely shredded and packed carrots (about 2 medium)
Preheat oven to 350 degrees. Brush 8-inch round cake pan with oil and place parchment paper in the bottom; brush paper with oil and dust with flour, tapping out the excess. Set aside.
In medium bowl, whisk together the flour, baking soda and cinnamon; set aside. In small bowl, whisk eggs, sugars, yogurt, and walnut oil until smooth.
Gently mix the egg mixture into dry ingredients until moistened; mix in the carrots. Transfer batter to the prepared pan.
Insert toothpick into center of cake at 40 minutes, if it comes out clean, remove from oven. (If it is still too moist, bake 5 minutes more or until toothpick comes out clean). Cool in pan 15 minutes.
Turn pan over, remove cake and paper from pan and cool completely on a rack, right side up. Dust with powdered sugar or drizzle a glaze made of powdered sugar and water.
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