| Adapted from Alton Brown's recipe:
Butter (to grease the pans)
2 c. carrots, grated
2 1/2 c. flour (whole wheat is OK)
1 tsp baking soda
1 tsp baking powder
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp salt
1 1/3 c. sugar
1/4 c. brown sugar (packed)
3 eggs
6 oz plain yogurt
6 oz applesauce
Optional: raisins and/or walnuts
Cream Cheese Frosting
Grate the carrots. Mix the carrots with flour, baking soda, baking powder, allspice, nutmeg, cinnamon, and salt. Then mix in the wet ingredients - sugar, brown sugar, eggs, yogurt, and applesauce. Add raisins or walnuts if you'd like.
Grease a 9x13 pan with butter and pour the batter into the pan once it is greased. Bake at 350 for 45 minutes and then lower the heat to 325 and bake for another 15 minutes. Instead of using a 9x13 pan, I used 2 8x8 pans. My cake was done and even a little overcooked at 45 minutes. Fortunately, the frosting made up for the dryness of the cake.
Frosting:
1 package cream cheese
2 c. powdered sugar (or more as needed)
2 tbsp butter, softened
1 tsp vanilla extract
Directions: MIX! If it's too liquidy, add more powdered sugar. |
