Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Spiced Carrot Cake 3.6 (164) 24 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 16, 2019 Rate PRINT Share Close Prep Time: 25 mins Total Time: 2 hrs 30 mins Servings: 8 Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here. Cook Mode (Keep screen awake) Ingredients ¼ cup vegetable oil, plus more for pan 1 cup (spooned and leveled) all-purpose flour, plus more for pan 1 teaspoon baking soda ½ teaspoon ground cardamom, or 1 teaspoon ground cinnamon ¼ teaspoon salt 2 large eggs ½ cup granulated sugar ⅓ cup packed light-brown sugar ⅓ cup low-fat plain yogurt 1 cup finely shredded, packed (about 2 medium) carrots Quick Glaze, or confectioners' sugar Directions Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside. In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar. Originally appeared: Everyday Food, January/February 2006 Rate It PRINT