Here is an easy Carrot Cake recipe that you can try at home
- 1 cup light brown sugar, packed (or dark brown sugar)
- 3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
- 1/4 cup greek yogurt (or regular yogurt, plain or vanilla)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups very finely grated carrots
- 3/4 cup pecan pieces
Preheat oven to 350F degrees. Spray 9 or 10inch spring form pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
Make the carrot cake: In a large bowl with a handheld or 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, 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 pecan pieces. Pour into prepared springform pan.
Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes. Allow cake to cool completely before frosting.
Store cake in the refrigerator, covered, for up to 5 days.