PREPARATION

 

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.