Carrot Cake

Good Eats Recipe

Ingredients

• Unsalted butter for the pan
• 12 oz AP flour
• 12 oz Carrots, medium grate
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg (fresh!)
• 1/2 tsp salt
• 10 oz sugar
• 2 oz dark brown sugar
• 3 large eggs
• 6 oz plain yogurt
• 6 oz vegetable oil

Process

• Preheat to 350
• Butter & flour 9x3" cake pan, line bottom with parchment

Dry

• Process flour, baking powder & soda, spices, salt in food processor for 5 seconds
  • Toss with carrots in mixing bowl

Wet

• Combine sugars, eggs, yogurt in food processor
• Drizzle in oil while processor is running

• Combine wet and dry in bowl, stir til just mixed
• Pour into pan, bake on middle rack 45 minutes
• reduce heat to 325, bake 20 more minutes or until cake is 205F - 210F

Cool in pan 15 minutes, turn on rack, cool completely

Icing

• Try orange zest icing

Candied Carrot Topping

• Equal parts water & sugar, around 1 cup each
• Bring to a boil over med heat
• julienne carrots, add to water
• Add a whole stick of cinnamon and a few pieces of star anice
• Simmer for 15-20 minutes until carrots are semi transluscent
• Dry on cooling rack & sprinkle with sugar