Desserts/Carrot Cake
| A: | 180g flour |
| 3g cinnamon | |
| 6g baking soda | |
| 4g baking powder | |
| 4g salt | |
| 1g cardamom | |
| B: | 3 eggs |
| 155g brown sugar | |
| 145g yogurt | |
| C: | 460g carrots, shredded |
| 2oz dates, chopped | |
| D: | 4T butter |
| 1/4C canola oil | |
| E: | 8oz cream cheese |
| 60g confectioner's sugar | |
| pinch salt | |
| F: | 3T sliced almonds |
| 1. | Whisk (A) together in large bowl. |
| 2. | Combine (B) in bowl and whisk until smooth. |
| 3. | Melt (D), add with (B) and (C) to (A) and fold together without over-mixing. |
| 4. | Place batter in 9" pan lined with parchment and oiled. |
| 5. | Bake 350F 45 minutes. |
| 4. | Beat (E) to make frosting and frost when cool. Top with (F). |
| This recipe includes ideas from Alison Roman. | |
Servings: 20