Food You Can Eat: Spicy Frosted Carrot Cake

Vegetables are healthy, eh?

Not at all difficult – and I often find non-Bundt cakes to be a challenge. Also, use whatever spices you have around; cardamon, pumpkin pie spices, or ginger can all be used or substituted.

Cake Ingredients

  • 1/4 cup vegetable oil, plus more for pan
  • 1 cup (spooned and leveled) all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg, 1 teaspoon allspice, and 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 (about 2 medium) carrots

Frosting Ingredients

  • ½ cup butter, softened
  • 8 ounces cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • Optional – pecans for pretty


Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess.

Mix together flour, baking soda, spices, and salt; set aside. In another bowl, mix until smooth the eggs, sugars, yogurt, and oil. Combine the wet and dry mixtures and stir in the shredded carrots. Pour the batter into the oiled pan.

Bake until a toothpick inserted in center comes out clean, 35-40–45 minutes depending on your oven. Cool, turn out of the pan, remove paper, and cool completely on a rack.

Meanwhile, beat the softened butter, cream cheese, powdered sugar, and vanilla until well blended. When the cake is totally cool, frost and decorate.

About Elliecoo 523 Articles
Four dogs, one partner. The dogs win.


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