Prep Time: 40 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Yield: 1 (9-inch) cake
Adapted from a recipe courtesy Alton Brown, 2005 /Food Network
Jett will eat this entire cake by himself.
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 (I used vanilla yogurt instead of plain)
6 ounces vegetable oil
Cream Cheese Frosting, recipe is after cake instructions.
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 (again, just use the old toothpick trick). 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
I also added 2 Tbs of lemon juice; my mom recommends orange juice.
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.