Carrot Cake - So Easy and Yummy!

Although I am not a big fan of having veggie in my cake, I have been wondering how to bake a fabulous carrot cake after I had a slice at the Whole Foods Market's organic bakery section. I never thought that a 'veggie cake' would taste so 'unveggie' and I couldn't stop at the first bite.

All praise be to Allah SWT I found an easy but tasty recipe in the book 'Great Food Fast: 250 easy, delicious meals all year round' from the kitchens of Martha Stewart Living. It only took me 15-20 minutes to assemble the ingredients and after baking the batter for 30 minutes, the carrot cake comes out so moist and delicious!

Instead of using a muffin tin, I used an 8 inch square pan and it turned out great. I also substituted some of the ingredients to use what I had available at the time.

Husband came back this afternoon just in time to enjoy this cake and he loves it! Even daughter keeps asking for more :)

Carrot Cake

Ingredients:

Part A:

1 cup sugar

1/3 cup vegetable oil, plus more for pan, if needed

2 tablespoons plain yogurt (or fresh orange juice)

1/2 teaspoon vanilla extract (I omitted this ingredient)

2 large eggs

Part B:

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon (or allspice)

1/2 teaspoon salt

Part C:

3/4 cup plus 2 tablespoons flour

Part D:

1 1/2 cups shredded carrots

1/2 chopped walnuts (or raisins)

Directions:

1. Preheat oven to 350 degree F. Mix part A together.

2. Stir in part B.

3. Add part C; mix.

4. Stir in part D.

5. Oil the cake pan or muffin tin; distribute the batter evenly.

6. Bake until a toothpick inserted in the centers comes out clean, about 25-30 minutes. Let the cake cool before frosting with cream cheese icing.

Cream Cheese Icing

8 ounces cream cheese, at room temperature

3/4 cup confectioners' sugar

1/4 teaspoon vanilla extract (I omitted this ingredient)

Whisk the ingredients together until smooth. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.