Special thanks to http://sallysbakingaddiction.com/2013/03/11/super-moist-carrot-cake!
What’s in the Cake?
- 1 cup (200 grams) light brown sugar, packed
- 3/4 cup (180 ml) vegetable oil
- 1/4 cup (60 grams) plain yogurt (I used Marigold)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 grams) self raising flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups (260 grams) very finely grated carrots
- 1/2 cup raisins
- Vegetable oil for greasing
- In a large bowl (Bowl A) with a stand mixer on medium speed, combine the brown sugar and oil.
- Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla. Set aside.
- In a separate bowl (Bowl B), combine the flour, baking soda, cinnamon, nutmeg, and salt.
- With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix.
- Fold in the finely shredded carrots and raisins.
- Pour into prepared springform pan.
- Preheat oven to 175 degrees Celsius. Spray a 9 inch springform pan with nonstick cooking spray.
- Bake cake for 32-44 minutes or until cake tester inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 32 minutes, then again at 36, 40 and 44. My cake took exactly 38 minutes.
- Allow cake to cool completely before frosting (if any).
- Set aside.
- This recipe yields a super moist cake (almost like Banana Cake moisture level). To bake for more than 40 minutes to reduce moisture in cake
- To add Pecan nuts or Walnuts
- To frost with Cream Cheese Frosting