Carrot Snack Cake with Maple Glaze

INGREDIENTS

• 2 eggs

• ¾ cup brown sugar

• ¼ cup plus 3 Tbsp olive or neutral oil

• ¼ cup plus 1 tbsp whole milk yogurt

• 1 ½ cups | 180 g Whole Grain Spelt Flour

• ¼ tsp baking soda

• 1 ½ tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp ground coriander

• ¾ tsp kosher salt

• 1 cup carrots, washed, peeled, and grated

INSTRUCTIONS

Preheat the oven to 350 and place a rack in the center of the oven. Line the bottom of your 8 or 9 inch cake pan with parchment, and cut two additional strips that are about 12 inches long and 3 inches wide.

Lightly grease the bottom of your pan and place the strips in an X shape, making sure the ends hang out over the sides. Place the parchment round over the strips and lightly grease the round and sides the pan and parchment sling.

In a medium bowl, combine flour, baking soda, baking powder, spices, and salt, and whisk until smooth.

In a large bowl, combine the eggs and brown sugar, whisking until light in color and smooth, about 2-3 minutes. Add the oil and yogurt and whisk until no lumps remain. Fold in the carrots. Add the dry ingredients and stir until just combined and no bits of flour remain. The batter will be on the thick side. Pour the batter into the prepared cake pan and smooth the top.

Bake for 15 minutes, rotate the pan, and continue to bake for an additional 15-20 minutes until the cake bounces back in the center when lightly pressed. Remove from the oven and cool on a rack in the pan for 10 minutes. Use the parchment slings to remove the cake and let cool completely..

For the Glaze:

1 cup powdered sugar

¼ tsp kosher salt

3 Tbsp maple syrup

1 Tbsp milk

Whisk together the sugar and salt, then add in the syrup and milk. You can adjust the consistency by adding a touch more milk if needed. Once the cake is cool, pour the glaze over the top, allowing it to run down the sides. Allow to set a few minutes before enjoying.