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updated: 8/2/2011 8:17 AM

The Key to Her Heart Carrot Cake

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2 cups all-purpose flour, plus extra for pan

2 cups grated carrots

1 teaspoon baking powder

1 teaspoon baking soda

teaspoon ground allspice

teaspoon ground cinnamon

teaspoon ground nutmeg

teaspoon salt

1⅓ cups sugar

cup firmly packed brown sugar

3 large eggs

6 ounces vanilla yogurt

6 ounces vegetable oil

1 cup chopped walnuts, plus extra for garnish

Cream Cheese Frosting

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

Heat oven to 350 degrees. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Grate the carrots into a large mixing bowl and set to the side.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 10 seconds. Add this mixture to the carrots and mix until they are coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs and yogurt. While the processor is still running add the vegetable oil through the feed tube. Add this mixture to the carrot mixture and stir until well combined. Stir in walnuts.

Pour batter into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until you can stick a toothpick in and it comes out clean.

Allow cake to cool 15 minutes in the pan then turn cake out onto a cooling rack and cool completely before frosting.

For the frosting: 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 beat until combined. With the speed on low, add the powdered sugar in four batches and beat until smooth between each addition. Refrigerate for 10 minutes before using.

Frost the top and sides of the cooled cake with cream cheese frosting (you may have some left over) and sprinkle some chopped walnuts over top.

Serves eight.

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