Simple Carrot Cake with Cream Cheese Frosting from Nicole LeCuyer dishes as eaten around the world Holiday Dessert bake-off Christmas Special recipe. Best Misc dessert 2010 recipe.

Ingredients 

Carrot Cake

2 1/2 cups flour

1 1/4 t baking powder

1 t baking powder

1 t baking soda

1 1/2 t ground cinnamon

1 t ground nutmeg

1/4 t ground cloves

1/2 t salt

1 lb 6 to 7 medium carrots

1 1/2 cups sugar

1/2 brown sugar

4 large eggs

1 1/2 cups vegetable oil

Method 

350 degree oven. Spray 13 by 9 inch baking pan with cooking spray. 

Line bottom of pan with parchment. Wisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl. Set aside.

In food processor fitted with large shredding disk, shred carrots to 3 cups. Wipe out food processor workbowl and fit with metal blade. 

Process granulated and brown sugars and eggs until frothy and combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. 

Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. 

Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. 

Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. cool cake to room temperature in pan on wire rack about 2 hours.

Cream cheese frosting

6 oz cream cheese softened

10 T butter

softened

2 T sour cream

1 t vanilla

2 C confectioners sugar

When cake is cool, process cream cheese, butter, sour cream and vanilla in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. 

Add confectioners sugar and process until smooth, about 10 seconds. Run paring knife around edge of cake. Loosen from pan. 

Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula spread frosting evenly over cake.