small & medium carrot cake no frost for breakfast

small carrot cake

1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup granulated sugar - make this sweet you can reduce to 1/3 cup for less sweet 
1/4 cup vegetable oil
1/8 cup yogurt 
1 large egg
1/3 cup loosely packed grated peeled carrots 

1/3 cup more finely grated carrots 

medium carrot cake

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom 
1/2 teaspoon salt
1 cup granulated sugar - make this sweet you can reduce to 1/3 cup for less sweet 
1/2 cup vegetable oil
1/4 cup yogurt 
2 large egg
1/2 cup loosely packed grated peeled carrots 
1/2 cup more finely grated carrots 

FROSTING: powder sugar + liquid enough to make a syrup to pour on cake right after it comes out of the over and removed from the pan. 

Preheat your oven to 350°F. 

oil your baking dish - for larger cakes i like a bunt pan.

DRY: whisk together flour, baking soda, cinnamon, cardamom, and salt.

WET: sugar, vegetable oil, and egg until well combined. 

add dry to wet and then fold in grated carrots. 

pour batter to prepared baking dish.

Bake (small cake) 25 to 30 minutes (med cake 35-45 minutes) until a toothpick inserted into the center of the cake comes out clean. 

remove cake from ring and pour the syrup onto the cake, the cake should drink it in. 

if you would like to frost the cake with a cream cheese frosting then omit the syrup.