This classic Carrot Cake is sweet comfort food at its very best. With carrots and pineapple added for taste and sweetness, spices like cinnamon and nutmeg for old-fashioned flavor, and Cabot Greek-style yogurt for creaminess and tang, this recipe may just become a family favorite for years to come. If you prefer cupcakes, this recipe will make about a dozen—just remember to shorten the baking time. From Cabot Creamery.
- Cooking spray
- 1/2 cup crushed pineapple
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped pecans or walnuts
- 1 1/3 cups King Arthur unbleached all-purpose flour, fluffed with fork or whisk before measuring
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup packed dark brown sugar (forced through strainer if lumpy!)
- 1/2 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350°F. Coat 8-inch square baking pan with cooking spray; dust bottom with flour, shaking out excess.
2. Press excess juice out of pineapple. Place in small bowl and stir in carrots and nuts.
3. In large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add brown sugar, yogurt, oil, eggs and vanilla and beat with electric mixer on low speed until combined.
4. Add carrot mixture and beat until well blended, scraping down sides and bottom of bowl. Scrape batter into prepared pan.
5. Bake for 35 to 45 minutes or until toothpick or skewer inserted in center comes out clean. Let cool for 10 minutes in pan, then run knife around edges and turn out onto wire rack to cool completely.
Serve plain or frost with Cabot’s Creamy Yogurt Frosting.
Nutrition Analysis: Calories 225, Total Fat 9g, Saturated Fat 1g, Cholesterol 31mg, Sodium 222mg, Carbohydrates 33g, Dietary Fiber 1.5g, Protein 4g, Calcium 61mg