I haven’t made carrot cake for a very long time.  I started looking through recipes and found this one, from Alton Brown, Food Network, 2005.  I really like the fact that he reduces the typical amount of oil (usually two cups) by adding plain yogurt.  The original recipe did not include nuts or currants / raisins, which I think are a must in a carrot cake!   I did not have the proper size cake pan so I chose to use my “chicken fryer” skillet.  It worked beautifully. The dessert  plate is Aynsley Banquet.  My Dad started my china collection by bringing me the tea set from England, in 1972 or 1973.  Thanks to eBay, I now have complete service for 8!

For the cake

Canola oil spray, for the pan

2 1/2 cups, all-purpose flour

3 cups grated carrots

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1 1/3 cups sugar

1/4 cup firmly packed dark brown sugar

3 large eggs

3/4 cup  plain yogurt

3/4 cup vegetable oil

3/4 cup chopped pecans or walnuts

3/4 cup currants (I don’t like raisins, but you could use them)

Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.

Oil a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. (I had 10″ and 6″ cake pans.  I improvised by using my frying pan!)

Put the flour, baking powder, baking soda, spices, and salt in a large mixing bowl, and fluff with a whisk.. Add the carrots and toss until they are well-coated with the flour.

In another bowl combine the sugar, brown sugar, eggs, and yogurt and mix with an electric mixer.  Drizzle in the oil while the mixer is running.  Add the currants and chopped nuts.  Mix well with a large spoon.  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.

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.

For the frosting

8 ounces cream cheese

2 Tablespoons of butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

In  a mixing bowl combine the cream cheese and butter using an electric mixer, on medium, until mixed. 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.

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