Food Network: Carrot Cake

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Carrot Cake
Recipe courtesy Alton Brown, 2005

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
1/2 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

Instructions
Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with
parchment paper. Set aside.

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. Add this 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 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