Carrot Cake

By norsegal8

Ingredients

• CAKE:
• 2 1/2 cups all-purpose flour
• 12 ounces grated carrots
• 1 teaspoon Baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/3 cups sugar
• 1/4 cup dark brown sugar, firmly packed
• 6 ounces plain yogurt
• 6 ounces vegetable oil
• FROSTING:
• 8 ounces cream cheese
• 2 ounces unsalted butter, softened
• 1 teaspoon vanilla
• 2 cups powdered sugar, sifted

Preparation

Step 1

Preheat the oven to 350 degrees.

Butter and flour a 9-inch round, 3-inch deep cake pan. Line the bottom with parchment paper, then butter and flour the paper.

Put the carrots in a large bowl and set aside.

Put the flour, baking powder, baking soda, spices and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots, and toss until they are well-coated with flour.

In the bowl of a food processor combine the sugar, brown sugar, eggs and yogurt.

With the processor still running, drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes, or until the cake reaches between 205 and 210 degrees in the center.

Remove the cake from the oven and allow the cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow the cake to cool completely. Frost with cream cheese icing.

FROSTING:
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed just until blended. Add the vanilla and beat until combined. With speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.