Carrot Cake

• Pastries

Ingredients

• ¼ c vegetable oil
• 1 c (spooned and leveled) all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cardamom
• ¼ tsp salt
• 2 large eggs
• ¼ c granulated sugar
• ¼ c packed light-brown sugar
• ⅓ c plain yogurt
• 1 c finely shredded carrots
• ½ c raisins

Directions

Preheat oven to 350°F. Grease and flour a 9″ springform pan with a round of parchment in the bottom.

Whisk together flour, baking soda, cardamom, salt, and raisins in a medium bowl. In another bowl, whisk together eggs, sugar, oil, and yogurt. Mix wet ingredients and carrot into dry ingredients, transfer to cake pan.

Bake about 30 minutes. Cool for 10 minutes in the pan, then on a rack (right side up without parchment) until completely cool.