Carrot Cake

Hi everyone, hope all is well on your side.I have been away from blogging for a very long time, busy enjoying my new role as mom. Its so difficult to come back ones you are away from it for a long long time.Well now that i am back i intend to blog atleast ones a week. A comeback has to  always begin with something sweet. 

Carrot cake is something both B and me love.When we want it ,we usually buy it from our nearby grocery stores.It comes with this extra sweet thick layer of cream cheese or sugar frosting on top which we are not a great fan of and most of it goes to waste. So decided to bake one at home where we can have all the carrot cake without worrying the frosting going to waste or not. Here was a neat recipe i came across in a cooking book i borrowed from the library- The Complete Cooking Light Cookbook ,compiled and edited by Cathy A Wesler. The carrot cake was soooooooooooooo moist and delicious.The sweetness was just perfect. We didnt miss the frosting at all. You have got to try this one.Here is the recipe.

SOURCE:- The complete cooking light cookbook compiled and edited by Cathy A Wesler

Ingredients

All Purpose flour - 2 1/4 cups

Baking pdr - 2 tsp
Baking soda - 1/4 tsp
Cinnamon pdr - 1 1/2 tsp
Nutmeg pdr - 1/4 tsp
Salt - 1/2 tsp

Whole egg - 1

Egg whites - 2

Sugar - 2/3 cup

Dark brown sugar - 2/3 cup

Applesauce - 1/2 cup

Vegetable oil - 1/4 cup

Fat free yogurt - 1/4 cup

Vanilla extract - 2 1/2 tsp, (I used 1 tsp of orange extract )

Shredded carrot - 2 cups

Method

Preheat oven to 375deg F. Sift all the dry ingredients in a large bowl. In a separate bowl whisk in sugar, egg and egg whites together then mix in rest of the wet ingredients except shredded carrot. Add the wet mixture into the dry mixture ,stirring until just moist.Now stir in the carrots.

Line the muffin pan with paper cups.Using ice cream scoop fill the cups with the batter.Bake for 20-25 mins or until a tooth pick inserted in the center comes clean.Let it cool for 10 mins before eating.

ENJOY