Sweet Somethings: Grandma's Choice: Carrot Cake!

My Grandma's birthday was a few days ago, and her favorite type of cake is carrot cake. So what better way to celebrate her 64th year of life than a moist, flavorful and frosting covered cake! My Grandma doesn't prefer raisins or pineapple, so I didn't add those in, but this recipe would be fantastic with any of your favorite carrot cake add-ins.

What you need!

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour
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

What do you do?

Preheat oven to 350 degrees F.

With cooking spray, oil a 9-inch round and 3-inch deep cake pan( I used two 9-inch and 1-inch pans). Line the bottom with parchment paper. This part is critical or your cake will come out of the pan like this..

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

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

Add the sugar, brown sugar, eggs, and yogurt to the carrot/flour mixture with a wooden spoon.

Drizzle in the vegetable oil in two parts. 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 or until toothpick comes out clean.

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.

If you baked two separate cakes, ice the center of the cake with a generous amount of icing.

Frost the outside of the cake with cream cheese frosting after cake has cooled completely. I added little carrots and writing by coloring some of the frosting.

For a finishing touch, I chopped walnuts until coarse and pressed along the outside of the cake into the frosting.

Cream Cheese Frosting:( I used a recipe and a half)

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