CARROT CAKE WITH CREAM CHEESE FROSTING

Carrot Cake with Cream Cheese Frosting image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 13

1/2 cup vegetable oil, plus more for baking dish
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon ground cloves
Pinch of ground nutmeg
1 1/2 cups sugar
3/4 cup low-fat plain yogurt
3 large eggs
3 cups loosely packed finely grated carrots (3 to 4 medium)
Cream Cheese Frosting for Carrot Cake

Steps:

Preheat oven to 350 degrees. Brush a 9-by-13-inch glass baking dish with oil; set aside. In a food processor, combine flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg; process to combine. Add sugar and yogurt; process until combined.
With processor running, add oil and then eggs, one at a time, processing until combined. Transfer to a large bowl; stir in carrots.
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan.
Meanwhile, make frosting. With an offset spatula or a butter knife, spread frosting over top of cake. To serve, cut into squares.