Carrot Cake

This recipe is heavily based on Alton Brown's recipe that you can find here.  I've changed the pan size and make more frosting in my version.  The cake above has been further decorated with pecan praline which was made by me and some seasonal cherries whose colors were made by science.

12 oz grated carrots
12 oz flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 1/3 cup sugar
1/4 cup brown sugar
3 eggs
3/4 cup cream
3/4 cup vegetable oil

Oven to 350

Whisk flour, baking powder, soda and spices in a bowl
Sprinkle flour mixture over carrots and stir to combine
Combine sugars, eggs, cream and oil.
Mix with flour and carrots until just combined
Put in greased 13/9 inch pan
Start checking at 40 minutes.  It probably needs an hour.
Frost when cool.

Cream Cheese Frosting

This makes more than I need for a cake but  I don't really use cream cheese for anything else so I have to scale it to accommodate using only entire packages.

16 oz cream cheese (2 boxes)
4 oz butter
2 tsp vanilla
4 cups sifted powdered sugar

Combine the cream cheese, butter and vanilla
Slowly add sugar
Spread on cake.