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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Easy Carrot Cake

Makes: 8 servings
Prep 20 mins Bake 350°F 30 mins Cool 30 mins
Easy Carrot Cake
Ingredients
  •  Nonstick cooking spray
  • 5  medium carrots, peeled
  • 3/4  cup  all-purpose flour
  • 1/3  cup  flax seed meal
  • 1/3  cup  granulated sugar
  • 1/3  cup  packed brown sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  pumpkin pie spice
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 2  eggs, lightly beaten
  • 1/4  cup  canola oil
  • 1  recipe  Spiced Honey Yogurt (see recipe below)
  • 1  tangerine or small orange, peeled and segmented
  •  Pumpkin pie spice and/or honey (optional)
Directions

1. Preheat oven to 350 degrees F. Coat 8x8x2-inch baking pan with cooking spray. Finely shred enough carrots (about 2) to measure 1-1/2 cups; set aside. Coarsely shred remaining 2 carrots; spread in prepared baking pan; set aside.

2. In medium bowl stir together flour, flax seed meal, sugars, baking powder, pumpkin pie spice, salt, and baking soda; set aside. In another medium bowl combine eggs, the 1-1/2 cups finely shredded carrots, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Spoon and carefully spread batter on carrots in prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 5 minutes. Invert cake onto wire rack. Cool completely.

4. Slice square cake in halves to make two rectangles. Place one half, carrot side up, on plate. Spread 1/2 cup Spiced Honey Yogurt. Layer remaining cake half, carrot side down. Dollop remaining yogurt. Top with citrus segments. If desired, dust with additional pumpkin pie spice and drizzle with honey. Makes 8 servings.

Spiced Honey Yogurt
Prep 10 mins Broil 8 mins to 10 mins Chill 2 hrs
Ingredients
  • 3/4  cup  plain Greek-style yogurt (if unavailable, see recipe below)
  • 2  tablespoons  honey
  • 1/8  teaspoon  pumpkin pie spice
Directions

1. In small bowl combine 3/4 cup Greek-style yogurt (if unavailable, see below), 2 tablespoons honey, and 1/8 teaspoon pumpkin pie spice.

From the Test KitchenSubstitution for Greek-Style Yogurt:
  • Line a strainer with three layers of 100 percent cotton cheesecloth or a paper coffee filter. Suspend strainer over bowl. Spoon in 1-1/2 cups plain low-fat yogurt. Cover with plastic wrap. Refrigerate at least 24 hours. Discard liquid. Refrigerate yogurt, covered, up to 1 week. Makes about 3/4 cup.
Nutrition Facts (Easy Carrot Cake)
  • Servings Per Recipe 8,
  • cal. (kcal) 260,
  • Fat, total (g) 10,
  • chol. (mg) 54,
  • sat. fat (g) 1,
  • carb. (g) 38,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 25,
  • pro. (g) 6,
  • vit. A (IU) 6268,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 197,
  • Potassium (mg) 184,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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