Ingredients
Unsalted butter, for the pan
2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon ground mace
1/2 teaspoon salt
1 c. raw sugar or Demerara
3 large eggs
6 ounces plain yogurt
6 ounces coconut oil
Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in another bowl. Mix thoroughly. Add this dry mixture to the carrots and toss until they are well-coated with the flour.
In another bowl of the combine the sugar, beaten eggs, and yogurt. Make sure that the coconut oil is liquid as you mix it into the other wet ingredients; the closer to room temperature the eggs and yogurt are, the better. Otherwise, the coconut oil will tend to solidify. If the oil is solid at room temperature, put it in the microwave for just a few seconds until it is melted before adding it to the eggs, sugar and yogurt mixture. Beat well and then add the wet ingredients into the carrot mixture, stirring 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.
Remove the pan from the oven and allow cake to cool 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:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
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.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Unsalted butter, for the pan
2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon ground mace
1/2 teaspoon salt
1 c. raw sugar or Demerara
3 large eggs
6 ounces plain yogurt
6 ounces coconut oil
Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in another bowl. Mix thoroughly. Add this dry mixture to the carrots and toss until they are well-coated with the flour.
In another bowl of the combine the sugar, beaten eggs, and yogurt. Make sure that the coconut oil is liquid as you mix it into the other wet ingredients; the closer to room temperature the eggs and yogurt are, the better. Otherwise, the coconut oil will tend to solidify. If the oil is solid at room temperature, put it in the microwave for just a few seconds until it is melted before adding it to the eggs, sugar and yogurt mixture. Beat well and then add the wet ingredients into the carrot mixture, stirring 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.
Remove the pan from the oven and allow cake to cool 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:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
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.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
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