Carrot Cake

I made this as a 2-layer birthday cake, and while I didn't feel as though it was the paragon of carrot cakes, it was pretty good and small enough to serve 3 people who went back for so many seconds that it was gone within a day.

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
* 3/4 c sugar
* 1/4 cup firmly packed dark brown sugar
* 3 large eggs
* 6 ounces plain yogurt
* 6 ounces sunflower oil
* Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F.

Butter 2 small, round cake pans. Line the bottoms with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Mix together flour, baking powder, baking soda, spices, and salt in a large bowl. Add this mixture to the carrots and toss until they are well-coated with the flour.

In another bowl combine the sugar, brown sugar, eggs, and yogurt.

While stirring, drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pans 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:

2 8 ounce packages cream cheese

4 ounces unsalted butter, room temperature

2 teaspoon vanilla extract

1 cup powdered sugar, sifted

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.