Recipes

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.

Ingredients

• 6 tablespoons butter
• 1 cup maple sugar
• 3 eggs
• 2 cups whole wheat flour
• 1 tablespoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup Redwood Hill Farm Plain or Vanilla Yogurt
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1/2 cup grated coconut 

Instructions

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

This cake is delicious served with whipped cream or frost with a mixture of Plain Redwood Hill Farm Chevre whipped with honey and vanilla to taste.