by CarolineStoll
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my 1 recipe »
CarolineStoll's Notes:
Expand2 1/2 cups flour Ask a question about this ingredient
6 medium carrots, grated Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
1 teaspoon ground allspice Ask a question about this ingredient
1 teaspoon ground nutmeg Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 1/2 cup sugar Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
3 extra large eggs Ask a question about this ingredient
6 ounces plain greek yogurt Ask a question about this ingredient
Preheat the oven to 350 degrees F.
Ask a question about this stepButter and flour two 8-inch round cake pans. Line the bottom with parchment paper and set aside.
Ask a question about this stepGrate the carrots on a medium grate, and set aside.
Ask a question about this stepSift the flour, baking powder, baking soda, spices and salt and mix with the carrots to coat.
Ask a question about this stepMix together sugar, brown sugar, eggs, yogurt, and oil. Pour this mixture into the carrot mixture and stir until just combined.
Ask a question about this stepPour batter evenly into prepared cake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 and bake for another 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Ask a question about this stepAllow to cool for 15 minutes in the pans, then remove and cool completely before frosting.
Ask a question about this step16 ounces cream cheese (2 8oz packages) Ask a question about this ingredient
1 stick butter Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
4 cups powdered sugar, sifted Ask a question about this ingredient
Allow cream cheese and butter to come to room temperature. In a stand mixer with paddle attachment, combine the cream cheese and butter until just mixed. Add vanilla and mix until combined. Add the sifted powdered sugar in four batches and beat until smooth, being careful not to whip the frosting.
Ask a question about this stepWhat a beautiful cake! I can't wait for the next family birthday, because this is going to be on the menu.
This looks absolutely gorgeous! Beautiful presentation.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This was delicious! Next time I would cut back on the allspice and I didn't need to bake for the extra 20 minutes on the lower temperature. When I checked after the 45 minutes it was done. Great recipe though....very moist. I had a ton of leftover frosting as well!