Tia Maria’s No Oil Carrot Cake
Carrot cake is easy to make and I can bet that most of you have all of the ingredients in your pantry right now!
If shredding the carrots intimidates you, don’t kill yourself, or your arm, just shred them in your food processor!
I find that using oil in carrot cakes often leaves the cake greasy, so I use margarine and yogurt for moistness instead.
After you try this recipe and see how deliciously easy it is to make, you’ll never buy a store carrot cake again! Enjoy!
Oil – Less Carrot Cake
2 cups flour
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3 eggs room temp
3 cups shredded carrots
1 stick margarine (soft)
1/2 cup Pineapple fruit on the bottom yogurt (or any you prefer)
1 cup chopped walnuts (optional)
1 cup raisins (optional)
1 Package cream cheese (room temp)
2 cups confectioners sugar
1 tsp vanilla
In a large mixing bowl, mix eggs, sugar, and margarine until creamy. Add Carrots and yogurt. Combine all other ingredients except walnuts in a bowl. Add dry ingredients to the wet batter and mix for about 5 minutes. Add the walnuts and raisins if desired and fold into batter.
Poor into 2 greased 9 in round cake pans. Cook in 350 degree oven for 30 -40 minutes until toothpick comes out clean. Let cool and frost with desired amount of cream cheese frosting. Top with more walnuts!
(If you like lots of frosting, double the frosting recipe)
Perfect cake to have with some Organic Gorreanna Tea from the Azores, Portugal.
Watch this promotional video from Goreana Tea which uses my photo that I took of their tea last summer on my patio table.