Preheat oven to 350

Butter and flour two 9-inch round cake pans. you can line the bottom of the pan with parchment paper if you have it

Put the carrots into a large mixing bowl and set aside

Mix the flour, baking powder, baking soda, spices, and salt in a medium bowl and whisk well, Add the mixture to the carrots and toss until they are well-coated with the flour mixture

In a medium bowl, whisk the sugar, brown sugar, eggs, and yogurt

Drizzle in the vegetable oil while whisking

Fold in the walnuts

Pour this mixture into the carrot mixture and stir until just combined. divide the batter into the prepared cake pans and bake on the middle rack of the oven for about an hour or until the middle of the cake springs back to the touch and the sides pull away from the pan

Remove the pan from the oven and turn the cake onto a rack and allow cake to cool completely. Frost with cream cheese frosting. Cakes like to be frosted cold, so be patient

Cream Cheese Frosting

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and button 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 – 10 minutes before using


NOMNOMVIDEOS TIP: Consider adding 1/4 cups of raisins that have soaked in rum. Also makes for a very moist cake.