Carrot Cake

MMMM....  I had been craving Carrot Cake for a while, and tried this recipe by Alton Brown (foodnetwork.com).  So good!  There's nothing worse than craving a yummy, moist carrot cake and getting something dry.  Not the case with this recipe.  Very moist!  I'm craving it again just typing this! ** I did double the amount of spices indicated in the recipe, as I like strong flavors.  I also added a handful of raisins because I love them in carrot cake! 

INGREDIENTS:

Unsalted butter, for the pan (most likely, I used the salted butter.  I rarely have unsalted around the house!)

12 oz, appx. 2 1/2 cups, all-purpose flour, plus extra for pan

12 oz grated carrots, medium grate, appx. 6 medium

1 t baking powder

1 t baking soda

1/4 t ground allspice

1/4 t ground cinnamon

1/4 t freshly ground nutmeg (I didn't use fresh, but it would be way good!)

1/2 t salt

10 oz sugar, appx. 1 1/3 C

2 oz dark brown sugar, appx. 1/4 C firmly packed

3 large eggs

6 oz plain yogurt

6 oz vegetable oil

Cream Cheese Frosting

DIRECTIONS:

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan.  (Do not go bigger than this!!  I tried it and wished I hadn't.  Still good, but not deep enough!)  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 205-210 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.