Lunchbox baking- spiced carrot cake

Another goodie for the lunchboxes- a spiced carrot cake that tastes delish!

I took Angry Chicken's lead and followed her changes from the original Martha recipe, including:

- using 1/4 cup melted butter instead of the oil
- using 1/2 teaspoon of my spice mix for the spices (cinnamon and nutmeg)
- using a mix of 1/2 cup white and 1/2 cup white wholemeal flour.

I didnt worry about the glaze as it just maks the lunchbox sticky and messy.

(i love recipes with 2 eggs- saves fights!)

  

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
1/2 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 (about 2 medium) carrots
Quick Glaze, or confectioners' sugar

Directions
1.Preheat oven to 180 degrees celcius. Brush loaf 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. Set aside.

2.In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.

3.Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Enjoy!
Rebecca ox