CARROT CAKE

INGREDIENTS

all purpose flour   1 1/2 cups
brown sugar      3/4 cup
baking powder    2 tsp
yoghurt           1/2 cup
eggs   3 large
ground cinnamon    1 tsp

ground cloves   1/2 tsp
ground cardamom   1/2 tsp
salt     1/2 tsp
butter    1/4 cup
finely grated carrots    1 cup packed   

chopped walnuts    1/2 cup

Quick Glaze (confectioners’ sugar)
In a small bowl, mix ½ cup confectioners sugar and 1 to 2 tsp water until smooth but thick glaze forms(too thin will be absorbed by the cake). Place a piece of waxed paper under cooling rack for easy clean-up. Spoon glaze back and forth over the cake forming a zig zag pattern. Keep the cake on the cooking rack until glaze is set about 15-20 minutes.

Method
Preheat oven 200 deg. C. Grease and flour a 9 inch spring foam pan or a bread loaf pan.

Whisk all the ingredients except the carrots and walnuts until smooth and fluffy.

Stir in the carrots and walnuts. Transfer the batter into the cake pan and spread evenly.

 Bake until toothpick or a tester inserted in centre comes out clean.

 About 35-40 minutes (depending from oven to oven)

Allow the cake to cool completely. Serve warm or cold.

ps- Apply glaze or dust with confectioners sugar once the cake is cooled.

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