Hi all! Brandy here from Nutmeg Nanny. Today I’m bringing you a delicious carrot cake. There is just something about carrot cake that says Spring to me. Do you agree? It’s flavored with warm spices that always reminds me of the chilly early Spring weather. It’s topped with a tangy cream cheese frosting, that in my opinion is delicious because it retains the cream cheese flavor with just a hint of sweetness. I am not a fan of overly sugary sweet frosting.
This recipe was also new to me as I did not have a favorite carrot cake on hand. It was Alton Brown’s recipe and I have to say it turned out delicious. It was moist, flavorful and had just enough hint of spice. The recipe called for either vanilla or plain yogurt but I was out so instead I used sour cream. I do not think it changed a lot about the recipe and since it turned out delicious I’m going to say the recipe was successful. Enjoy!!!
Just remember that Faith and I will be opening the MckLinky Wednesday March 31st and asking for your submissions. For a full list of rules and how to enter please click here. We cannot wait to see what you all cook up 🙂
Carrot Cake with Creamy Cream Cheese Frosting:
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
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.
Creamy 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.
Source: Alton Brown