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Carrot Cake Recipe

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This recipe for Carrot Cake is from The Kenney Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups flour
12 oz carrots (grated) (approx 6 med carrots)
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/2 tsp salt
1 1/3 cups sugar
1/4 cup dark brown sugar (firmly packed)
3 large eggs
6 oz plain yogurt
6 oz vegetable oil

cream cheese frosting:
8 oz cream cheese (softened)
2 oz unsalted butter (room temperature)
1 tsp vanilla
2 cups powdered sugar (sifted)
Directions:
Directions:
Preheat oven to 350º.

In a large bowl, sift flour, baking powder, baking soda, spices, and salt in the bowl. Add this mixture to the carrots and toss until they are well-coated with the flour.

In another bowl, combine the sugar, brown sugar, eggs, yogurt and oil. Pour this mixture into the carrot mixture and stir until just combined.

Pour into a butter and floured cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325º and bake for another 20 minutes or until the toothpick comes out clean from the center of the cake.

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.

For frosting:
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.

 

 

 

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