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Print this Recipe    Carrot 29

Dark Carrot Cake with Orange Glaze
Makes: 1 10-cup bundt cake -OR- 2 standard loaf cakes

1 c milk
2/3 c plain yogurt
2 large eggs
1/4 c butter, melted
1 c dark brown sugar, packed
1/2 c whole-wheat flour
1 1/2 c all-purpose flour
2 1/4 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
2 t ground nutmeg
1/2 t ground cloves
2 1/2 c grated carrot, packed into measuring cup
1 1/2 c coarsely chopped walnuts
1 c raisins

Preheat oven to 350 degrees Fahrenheit (325 for convection).

Grease and flour bundt cake or 2 standard loaf pans.

In a large mixing bowl, combine milk, eggs, butter, and yogurt.
Beat until well mixed. Add brown sugar and beat well.

In a separate bowl, whisk together flour, baking powder, baking
soda, salt, and spices. Add them to the milk mixture, beat just
until blended. Stir in the carrot, walnuts, and raisins. Spread
evenly into prepared pan.

Bake 45-55 minutes for bundt cake, about 10-15 minutes less for
loaf cakes, or until cakes test done. Remove from oven and let
cool in pan for 10 minutes, turn out onto wire rack to cool
completely.

Spread with cream-cheese frosting or orange glaze, if desired.


SUGGESTED VARIATION:

Modify quantities as follows:

2/3 c milk
1 c plain yogurt
3 large eggs
3 T butter, melted
2 c grated carrot, packed into measuring cup
1 c coarsely chopped walnuts
3/4 c raisins


ORANGE GLAZE

2 c. sifted powdered sugar
1 t. vanilla extract
1-1/2 T. orange juice

Combine ingredients thoroughly. Stir in additional orange juice,
1 teaspoon at a time, until icing reaches drizzling consistency.
Drizzle it over the cake.

Makes: 1 cup

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