Ingredients: 
  • 2 ½ cups of flour
  • 6 medium carrots (medium grate) from Kelley Produce or Williams Garden
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon of cinnamon from Kelley Produce
  • ¼ teaspoon freshly ground nutmeg
  • ½ teaspoon of saly
  • 1 1/3 cups of sugar
  • ¼ brown sugar
  • 3 large eggs from Hendrix Family Farms, Texas Forest Farms, Williams Garden
  • 6 ounces of plain yogurt from Ganske Farms
  • 6 ounces of vegetable oil
Cream Cheese Frosting, recipe follow:
Cream Cheese Frosting:
  • 8 ounces of cream cheese
  • 2 ounces unsalted butter, room temperature from Ganske Farms
  • 1 teaspoon of vanilla extract from Kelley Produce
  • 2 cups of powdered sugar, sifted
Directions:
  1. Preheat oven to 350 degrees
  2. Butter and flour a 9-inch round and 3-inch-deep cake pan. Line the bottom with parchment paper. Set aside.
  3. Put the carrots into a large mixing bowl and set aside.
  4. 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.
  5. 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.
  6. Remove the pan from the oven and allow cake to cool for 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.
    Cream Cheese Frosting: Yield: approximately 2 cups
  7. 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.
  8. Place the frosting in the refrigerator for 5 to 10 minutes before using.

Recipe by: Alton Brown