Happy Monday and happy opening day for baseball! I root for the Pirates, which doesn’t say much, but hopefully their season is better than 500!
This weekend Mike and I made an Easter dinner but Saturday I made Alton Brown’s Carrot Cake for dessert. Why wait until Sunday to enjoy dessert? I would say this was the saving grace for our Easter meal, haha. Let’s just say we won’t be cooking lamb for awhile and Sonic saved us! Yay for tater tots!
If you’re interested in making this delicious and somewhat simple carrot cake here is the recipe:
Unsalted butter for cake pans
2 1/2 c All purpose flour
6 medium carrots, grated
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 1/3 c sugar
1/4 c packed dark brown sugar
3 large eggs
6 oz plain yogurt
6 oz vegetable oil
Cream cheese frosting (I used store bought)
1. Preheat oven to 350 degrees F.
2. Butter and flour two 9 inch cake pans and 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 a large mixing bowl and toss to mix everything well. Add this mixture to the carrots and toss until they are well coated with flour.
5. In a mixer combine the sugar, brown sugar, eggs, and yogurt.
5. With the mixer running on low speed drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pans and bake on the middle rack of the oven for 45 minutes, turning pans halfway through. Reduce heat to 325 degrees and bake another 10 minutes or until cakes are golden brown and a toothpick inserted in the center comes out clean.
6. Remove from oven and allow cake to cool 15 minutes in the pan. After 15 minutes, remove the cake from pan and allow to cool completely on rack. Frost with cream cheese frosting after cake has cooled completely.
Source: Food Network