So, I went to looking up recipes and found a great one by Alton Brown.
- 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. ***I used a cupcake pan and white liners instead***
Put the carrots into a large mixing bowl and set aside. ***You'll notice it calls for grated carrots. I just bought "match-stick carrots" and chopped them in my food processor and it worked JUST as well!***
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.
***Ok, so I tried to combine them in my food processor...but it didn't work. I know you're supposed to drizzle the oil and all...but it worked JUST fine mixing it with a whisk in a bowl.***
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.
***They came out beautifully! I usually try to remove my cupcakes from the pan within minutes after them coming out of the oven so that the residual heat from the pan doesn't cause the bottoms to get soggy. Nobody likes a soggy bottom...***
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
And here is my bestest friend in the world enjoying her birthday creation!
It was a great afternoon! After Brian got home, we took her precious little girl Grace to Becky's mom's house. Then Becky took us out to celebrate my belated birthday! I <3 her!
I hope you all enjoy this recipe!