Ingredients
- 1/4 cup vegetable oil, plus much more for pan
- 1 cup (spooned and leveled) all-purpose flour, plus much more for pan
- 1 teaspoon sodium bicarbonate
- 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1/3 cup low-fat plain yogurt
- 1 cup finely shredded, packed (a couple of medium) carrots
- Quick Glaze. or confectioners' sugar
Directions
Preheat oven to 350 levels. Brush an 8-inch round cake pan with oil. Convey a round of waxed or parchment paper towards the bottom brush with oil, and mud with flour, tapping out excess. Put aside.
Inside a medium bowl, whisk flour, sodium bicarbonate, cardamom, and salt put aside. In a tiny bowl, whisk eggs, sugars, yogurt, and oil until smooth. Lightly mix egg mixture into dry ingredients until moistened add carrots. Transfer batter to prepared pan.
Bake until a toothpick placed in center arrives clean, 40 to forty-five minutes (if browning too rapidly, tent cake with aluminum foil). Awesome in pan, fifteen minutes. Come out of pan, remove paper, and awesome completely on the rack, right side up. Apply glaze, or dust with confectioners' sugar.