Yogurt Carrot Cake

A very moist cake. This cake is delicious served with whipped cream or frost with a mixture of chevre whipped with honey and vanilla to taste. Using yogurt in baking produces a very tender, almost melting crumb. This delicious carrot cake should be allowed to ripen for 24 hours before serving. ** Maple Sugar is super sweet, twice as sweet as regular granulated sugar. It is what is made after making maple syrup. I would sub brown sugar out for it if you cannot find it. I would try mixing half white sugar and half brown sugar. Maybe even adding a little extra white.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 6  tablespoons butter
• 1  cup  maple sugar (see description)
• 3  eggs
• 2  cups whole wheat flour
• 1  tablespoon baking soda
• 1⁄2 teaspoon cinnamon
• 1  cup plain yogurt
• 2  cups carrots, grated
• 1  cup walnuts, chopped
• 1⁄2 cup coconut, grated

Directions

1. Preheat oven to 350°. In a bowl, cream the sugar with the butter until softened. Beat in the eggs one at a time.
2. In another bowl sift the flour, baking soda and cinnamon together. Add the yogurt and the flour mixture alternately to the butter mixture. Gently fold in the carrots, walnuts and coconut.
3. Pour into a 9x13 inch cake pan and bake for approximately one hour or until a toothpick comes out clean.