Carrot Cake

So, yes....I usually use that box mixes for my cakes, but there is just something about a carrot cake that is just not the same unless you have spent the time to grate the carrots and mix it up from scratch. Love this recipe!

Carrot Cake

2 1/2 cups flour
12 ounces grated carrots
1 tsp. baking soda
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 1/3 cups sugar
1/4 cup firmly packed dark brown sugar
3 large eggs
3/4 cup plain yogurt
3/4 cup vegetable oil

Preheat oven to 350 degrees.
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 4-5 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake reaches 205 to 210 degrees 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.