The moon was full and still bright in the sky this morning, I wish I had used my camera on it when out on the morning run.

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
  • 1/4 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

Directions

Preheat oven to 350 degrees F.

I used two 9 inch pans for baking, more surface area

I used a stand mixer.

First I mixed the dry ingredients except the flour.

I then grated 2.5 large carrots and threw the grating into the mixer and mixed until coated.

Next I added the flour 1/2 cup at a time.

Then the eggs were added individually all the time mixing.

Then the yogurt

With the mixer still running drizzle in the vegetable oil. . 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.

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

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

ALWAYS let the cake cool before adding the frosting

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