Birthday Carrot Cake Ala The Robber

The Robber made me this delicious carrot cake for my birthday with maple cream cheese frosting. He tried to find a recipe that was lighter so the whole affair wouldn't seem quite as heavy as carrot cake usually is. I'm not a carrot cake expert, so I'm not sure how it stacks up to other cakes but it was very, very good. I am certain the Robber loved it even more than I did. I think he is hoping I will make it for him for Easter. "Carrots are what the Easter bunny eats, right?" So this will be making a comeback in our house.

From the Food Network, adapted by the Robber:

http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html

Ingredients:

2 1/2 C. all-purpose flour

12 oz. grated carrots, medium grate, approx. 6 medium carrots

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground allspice

1/2 tsp. ground nutmeg

1/4 tsp. cloves

1 T. ground cinnamon

1/2 tsp. salt

1 1/3 C. granulated sugar

1/4 C. dark brown sugar

3 large eggs

6 oz. plain yogurt

6 oz. vegetable oil

Optional: 1/2 C. raisins (plumped by soaking for 1/2 hr in warm water)

Optional: 1 C. chopped, toasted pecans (can also add to surface of cake)

Directions:

1. Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan (Or two 9" pans for two layers). Line the bottom with parchment paper. Set aside.

2. Combine flour, baking powder, baking soda, spices, and salt in a bowl and add in grated carrots. Toss until the carrots are well-coated with the flour.

3. In separate bowl, combine the sugar, brown sugar, eggs, and yogurt. Drizzle in the vegetable oil and combine. Pour this mixture into the carrot mixture and stir until just combined.

4. 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.

5. 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 after the cake has cooled completely.