Carrot Cake

Christmas has gingerbread cookies. Thanksgiving has pumpkin pies. New Years has champagne. What's Easter's tradition? Besides that whole egg thing...

I was told Carrot Cake. I don't know how accurate this information is but it sounds good. I mean... there are cute bunny rabbits everywhere, right? So I took a crack at my first ever- Carrot Cake. I found a popular recipe from Alton Brown. I did one thing... well maybe 2 things "wrong":

1. I misread the directions and used two cake pans instead of one, came out fine- but now I'm left wondering how it would've been as one solid cake


2. I used an extra carrot or two, I don't think this had an adverse effect though

This is an easy cake to make. Hardest part is grating carrots for like 10 minutes. But make sure you have time to spare, because this takes a while to bake.

This is a true carrot cake- none of those fancy raisins or nuts. So get something to grate/peel carrots with, because this recipe stays true to its name! Plus, the frosting was a big hit!

Carrot Cake

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
1 1/3 cups sugar
1/4 cup firmly packed dark brown sugar
3 large eggs
6 ounces plain yogurt
6 ounces veggie oil

Cream Cheese Frosting

8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

Preheat oven to 350 degrees.

Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper.

Put the carrots into 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. I do not have a food processor (gasp!), so I simply sifted them together. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor or with an electric hand mixer, combine the sugar, brown sugar, eggs, and yogurt.

Drizzle in the vegetable oil gradually as you mix. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan.

Bake for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes. If you go with the 2 cake pan thing like I did, shorten the cooking time!

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. While it's cooling, make the frosting!

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. Once the cake is cooled, slap it on!