Ingredients
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing 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 the flour.
In the bowl of the 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 F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the 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.
Yield: approximately 2 cups
5 Videos | Photo: Carrot Cake Recipe


















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By MrsGigi
Where ever my h...
on May 11, 2012
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This was the easiest cake I've ever made from scratch. Always been hesitant to make carrot cake, but my son demanded it for his birthday so what can ya do? I baked the batter off in two 5"x2" cake pans and it turned out beautifully. I kept the temp at 350• and only baked for 30mins, then cut the heat to 325• as instructed and baked for another 10mins. I had a small amount of batter left over, so I lined two cupcake tins and baked them for the same time. They ended up a bit, dry, but they are still tasty. I can't wait for my son to try his personal cake tomorrow.
By Blondie at the ...
562
on April 20, 2012
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I made this for Easter and it was fantastic! It is very important to use a kitchen scale for this cake to come out perfectly. Followed instructions as written and even at 6000 feet, it was perfect with no alternations.
By ana673_12277760
Clinton, MS
on April 11, 2012
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It was great! I made it for this Easter and got the leftovers to work. They asked for more! I will be making this again next year. The only thing I added was 1/2 cup of chopped walnuts and pecans. It came out just fantastic.
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