Carrot CAKE
with cream cheese frosting

Carrot cake is the favorite kind of cake for someone important in your life.  Whether that be you, your partner, your mother, you are going to want a really good carrot cake recipe when the time comes to make that special person in your life their favorite kind of cake.  I like this recipe because it lets the food processor do most of the work.  Now if you do not have a food processor, no big deal.  You will just need to use a whisk and a whole lot of arm movement. 

Makes a 13 x 9 sheet of cake, frosting included

2 ½ cups all purpose flour

1 ¼ teaspoon baking powder

1 teaspoon baking soda

1 ¼ teaspoon cinnamon

½ teaspoon nutmeg

Pinch of cloves

½ teaspoon salt

1 pound carrots, peeled (about 6-7 medium carrots)

1 ½ cups granulated sugar

½ cup brown sugar

4 large eggs

1 ½ cups vegetable oil

Prepare a 13 x 9 cake pan with cooking spray.  Preheat oven to 350 degrees.  In a medium bowl, whisk together all the dry ingredients. (Dry ingredients: flour, powder, soda, spices), set aside.  In a food processor fitted with a shredding disk, shred carrots.  You will need about 3 cups worth.  Place carrots in a bowl, set aside.  Wipe out the food processor bowl and place in the metal blade.  Process the sugars, eggs until frothy, 20 seconds.  With machine running slowly add the oil in a steady stream.  Scarpe egg mixture into a large bowl, stir in shredded carrots and dry ingredients until no streaks of flour remain.  Do not over mix.

Pour batter into prepared pan.  Bake for 35-40 minutes .  Let cake cool for 2 hours before frosting.

Cream Cheese Frosting

8 ounces cream cheese, softened

5 tablespoons unsalted butter

1 tablespoon sour cream

½ teaspoon vanilla extract

1 ¼ cup powdered sugar

In a food processor combine all ingredients except the powered sugar.   Blend until thoroughly combined, 5-10 seconds.  Add powdered sugar until combined.