Carrot Cake

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Preparation: 20 min

Cook Time: 40 min 

Serving: 22

Ingredients:  2 cups all purpose flour 

                      1 1/2 cups granulated sugar

                      1 cup canola oil 

                      2 tsp baking powder

                      1/2 tsp salt 

                      1 tsp vanilla 

2 tsp ground cinnamon

                      3 large eggs 

                      5 medium carrots shredded

                            

Preparation:             

Preheat oven to 350º F. Prepare one 9-inch cake pan by spraying with baking spray or buttering and lightly flouring.

Add flour, sugar, ground cinnamon, baking powder, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine all dry ingredients using your paddle attachment. 

Add water, canola oil, eggs, carrots and vanilla to flour mixture and mix together on medium speed until well combined.

Pour the cake batter onto to the prepared cake pan. Bake for 40 minutes, until a toothpick or cake tester inserted in the center of the carrot cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Decorate the cake with some of your favorite healthy ingredients.

I used 3/4 cup powdered sugar and 2 tsp of milk to make the glaze. Stir just until the sugar dissolves and add to cake while still warm.

Bon appétit!