Name: Carrot Cake
Ingredients: 2.5 cups all-purpose flour; 3.25 cups grated carrots, not peeled (( approx 6 medium )); 1 tsp baking powder; 1 tsp baking sode; 1/2 tsp allspice; 1/2 tsp cinnamon; 1/2 tsp freshly ground nutmeg (( like anyone does this fresh )); 1/4 tsp cloves (( optional )); 1/2 tsp kosher salt (( like anyone has kosher salt on hand )); 1 1/3 cup sugar, plus 1 tbsp; 1/4 cup dark brown sugar (( 2x amount of molasses )); 3 large eggs (( room temp is best )); 3/4 cup plain yogurt (( sour cream also works )); 3/4 cup vegetable oil (( neutral flavoured )); 8 oz cream cheese, room temp; 4 tbsp unsalted butter, room temp; 1 tsp vanilla extract; 2 cup confectioner's sugar

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Carrot Cake

Alton Brown

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Course Dessert

Ingredients

2.5 cups all-purpose flour
3.25 cups grated carrots, not peeled ( approx 6 medium )
1 tsp baking powder
1 tsp baking sode
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg ( like anyone does this fresh )
1/4 tsp cloves ( optional )
1/2 tsp kosher salt ( like anyone has kosher salt on hand )
1 1/3 cup sugar, plus 1 tbsp
1/4 cup dark brown sugar ( 2x amount of molasses )
3 large eggs ( room temp is best )
3/4 cup plain yogurt ( sour cream also works )
3/4 cup vegetable oil ( neutral flavoured )

Cream Cheese Frosting

8 oz cream cheese, room temp
4 tbsp unsalted butter, room temp
1 tsp vanilla extract
2 cup confectioner's sugar

Instructions

Prep

Preheat oven to 350F
Butter and flour a 9x3 round cake pan.
Line the bottom with parchment paper.

Cake

Put the carrots in 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 the 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 batter into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.
Reduce the heat to 325ºF and bake until the cake reaches 205 to 210ºF in the center, about 20 to 25 minutes more.
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 wire rack and allow to cool completely before frosting.

Cream Cheese Frosting

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. If you don't have a stand mixer, just beat it with a hand mixer.
Add the vanilla and beat until combined.
With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.