2 1/2 cups of all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
6 medium-sized carrots, peeled and grated on fine grater
1/4 cup of plain yogurt
1 cup of unsalted butter or margarine at room temperature
2 cups of granulated sugar
4 eggs
1 teaspoon vanilla extract
3/4 cup of chopped walnuts or hazelnuts
confectioner's sugar
2 1/2 cups of all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
6 medium-sized carrots, peeled and grated on fine grater
1/4 cup of plain yogurt
1 cup of unsalted butter or margarine at room temperature
2 cups of granulated sugar
4 eggs
1 teaspoon vanilla extract
3/4 cup of chopped walnuts or hazelnuts
confectioner's sugar
Grease a round cake pan with a diameter of 9 inches and dust it with flour
Preheat the oven to moderate temperature (170°F)
Whisk together the flour, baking powder, and cinnamon
Place the carrots in a bowl, add the yogurt and mix well
In the large bowl of an electric mixer, beat the butter or margarine until creamy
Add the sugar to the bowl and beat until combined
Add the eggs one at a time, beating well after each addition
Add the vanilla extract and beat for a few more seconds
On low speed, alternate adding the dry ingredients with the carrot mixture and beat just until everything is well combined
Add the chopped nuts and then pour the batter into the prepared cake pan
Bake for 60 to 65 minutes
Let cool for 10 minutes in the cake pan, then remove and let cool completely
Dust with confectioner's sugar and serve.
