Ingredients and Weight:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 cup sugar
- 4 eggs
- 1 pound carrots, peeled and shredded (about 2 cups)
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
- 1/2 cup low-fat yogurt or milk
Preparation Time:
- Preparation Time: 45 minutes (includes 30 minutes of baking time)
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the flour and baking soda. Set aside.
- In a separate bowl, cream together the vegetable oil, sugar, and eggs until light and fluffy.
- Add the shredded carrots, walnuts (if using), and vanilla extract to the creamed mixture and mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Add the yogurt or milk and mix until smooth.
- Pour the batter into a greased and floured 8-inch round cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Nutritional Information:
(Based on average values; may vary depending on specific ingredients used)
- Calories: Approximately 250 per serving (assuming 8 servings)
- Fat: 10g
- Carbohydrates: 38g
- Protein: 4g
Dish Characteristics:
- Healthier version of a traditional carrot cake with less fat and sugar.
- Rich in flavor with a moist and dense texture.
- The addition of walnuts gives a crunchy texture and added nutrition.
User Comments:
- "This was a great lighter version of carrot cake! The texture was moist and the flavor was spot on."
- "I loved the addition of walnuts. It gave the cake a nice crunch."
- "The cake was delicious, but I preferred a richer version next time."
Special Precautions and Tips:
- Make sure to shred the carrots thinly to ensure even distribution in the cake.
- Adjust the baking time based on your oven's calibration. Check for doneness with a toothpick.
- For a richer version, you can add more oil or use real butter instead of vegetable oil.
