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Dark Carrot Cake with Orange Glaze

  • 1 c milk
  • 2/3 c plain yogurt
  • 2 large eggs
  • 1/4 c butter, melted
  • 1 c dark brown sugar, packed
  • 1/2 c whole-wheat flour
  • 1 1/2 c all-purpose flour
  • 2 1/4 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 2 t cinnamon
  • 2 t ground nutmeg
  • 1/2 t ground cloves
  • 2 1/2 c grated carrot, packed into measuring cup
  • 1 1/2 c coarsely chopped walnuts
  • 1 c raisins

Makes: 1 10-cup bundt cake -OR- 2 standard loaf cakes. Preheat oven to 350 degrees Fahrenheit (325 for convection). Grease and flour bundt cake or 2 standard loaf pans. In a large mixing bowl, combine milk, eggs, butter, and yogurt. Beat until well mixed. Add brown sugar and beat well. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Add them to the milk mixture, beat just until blended. Stir in the carrot, walnuts, and raisins. Spread evenly into prepared pan. Bake 45-55 minutes for bundt cake, about 10-15 minutes less for loaf cakes, or until cakes test done. Remove from oven and let cool in pan for 10 minutes, turn out onto wire rack to cool completely. Spread with cream-cheese frosting or orange glaze, if desired. SUGGESTED VARIATION: Modify quantities as follows: 2/3 c milk 1 c plain yogurt 3 large eggs 3 T butter, melted 2 c grated carrot, packed into measuring cup 1 c coarsely chopped walnuts 3/4 c raisins ORANGE GLAZE 2 c. sifted powdered sugar 1 t. vanilla extract 1-1/2 T. orange juice Combine ingredients thoroughly. Stir in additional orange juice, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle it over the cake. Makes: 1 cup

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