Carrot Cake

Ingredients

• 12 ounces (2 1/2 cups) all-purpose flour, plus extra for pan
• 12 ounces grated carrots, medium grate, approximately 6 midium
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp freshly ground nutmeg
• 1/2 tsp salt
• 10 ounces (1 1/3 cups) sugar
• 2 ounces (1/4 firmly packed) brown sugar
• 3 large eggs
• 6 ounces plain yogurt
• 6 ounces butter, melted and cooled

Directions

1. Preheat oven to 350 degrees.
2. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
3. Put the carrots into a large mixing bowl and set aside.
4. Put the flour, baking powder, baking soda, spices, and salt in the bown of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the four.
5. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. Let the processor run and drizzle in the butter.
6. 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 205 to 210 degrees in the center.
7. 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.

Variation

I found that it took too long to mix the wet ingredients, so by the time I was ready to mix them with the carrot/flour mix, the flour had fallen off the carrots into sticky clumps.

1. After putting the carrots in a bowl, proceed to step 5. Pour the wet mixture into another bowl.
2. Proceed to step 4 (mixing dry ingredients with the carrots).
3. Proceed to step 6.

Variation

For cupcakes, bake 15 to 20 minutes at 350, then another 10 minutes at 325.