Saturday, June 2, 2007

The Not Carrot, Carrot Cake Recipe

2 cups flour
1 cup sugar
1 teaspoon baking soda
1.5 teaspoon baking powder
2 cups (give or take) of your favorite carrot variety, peeled and grated
4 large eggs
.5 cup of canola oil
.5 cup vanilla yogurt
.5 teaspoon salt
1 teaspoon each: nutmeg, cinnamon, & ginger
.5 teaspoon each: allspice, & cloves

*1 cup toasted and coarse chopped walnuts
*1 cup dried cranberries, cherries, raisins, etc..
*1 cup dark chocolate chips
*1 cup creativity

**this could easily be used with zucchini as well!

Preheat oven to 400 and generously spray, oil, butter (whatever your lube of choice) the pan of your liking. Combine dry ingredients and whisk well to blend, especially for the spices. Add eggs, oil, yogurt and mix well. Fold in carrots and any additional accoutrement's, the walnuts and dried cherries were quite good!

Using an ice cream scoop, put about 3/4 of a scoop into each mini bundt mold and bake for 15 minutes. If you are making a cake, set the timer for about 25 minutes and check for doneness by noticing golden brown edges or when a toothpick comes out clean.

Usually yields 2.5 trays of mini bundts. But don't worry, they'll be gone before you can say mini purple carrot bundt cakes 5 times fast!


jackie said...


Brad said...

Great recipe but we had to do it twice. The way you wrote it ever period (.) looks like a bullet point. Instead of .5 I would suggest 1/2. We put 5 of everything in and obviously it was horrible. Second time around it worked much better.