Recipe | Carrot Cake with Yogurt

With loads of shredded carrots, raisins, and warm spices, this scrumptious carrot cake is sure win to some hearts.

Yields: 12 servings

Ingredients 

For the cake:

• ¼ cup (50 g) unsweetened yogurt Yoplait
• ¾ cup (165 g) light brown sugar
• ½ cup (100 g) granulated white sugar
• ¾ cup (180 ml) vegetable oil (any mild oil) 
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups (384 g) finely shredded carrots
• ½ cup (72 g) raisins, optional
• 2 cups (260 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 tsp ground nutmeg
• ¾ tsp salt
• ¼ tsp ground cloves

For The Frosting:

• 1 cup (227 g) unsalted butter, softened
• 453 g cold cream cheese, cut into pieces
• 4 cups (480 g) powdered sugar, sifted
• 1 tbps vanilla extract
• ¼ teaspoon salt
• ½ cup (49 g) coarsely chopped pecans for decoration, optional

Make the cake: 

Step 1. Preheat oven to 350 degrees F. 

Step 2. Lightly grease two 9-inch round cake pans and line the bottom with parchment paper cut into a circle.

Step 3.  In one large bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves

Step 4. Whisk the sugars, oil, yogurt, eggs, and vanilla together in a second large bowl. Stir in the carrots and raisins. Add the flour mixture and fold everything together until just combined.

Step 5. Divide the batter between the prepared pans and smooth the top with an offset spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. 

Step 6. Cool the cakes in the pan for 5 minutes then invert them onto a wire rack and allow them to cool completely before frosting.
 

Make the frosting:

Step 1. In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Step 2. Place the frosting in the refrigerator for 5 to 10 minutes before using.
 

Assemble The Cake:

Step 1. Place one layer on a serving platter. Spread about ⅓ of the frosting over the top. Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. 

Step 2. Garnish with toasted pecans if desired. Refrigerate the cake for at least 1 hour before serving.

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Check out this delicious chocloate babka recipe here.