World's Best Carrot Cake!

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  Ever since Aaron and I had the most delicious Kerbey Lane Carrot Cake - we've been pretty addicted. Never a huge carrot cake fan, I don't know about the sudden addiction to carrot cake but in case you have it too - try this one :)
  
  
  
  
  
  The World's Most Delicious Carrot Cake
  
• Unsalted butter to grease the pan
• 2 1/2 cups all purpose flour
• 12 ounces grated carrots
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/3 cups sugar
• 1/4 cup firmly packed brown sugar
• 3 eggs
• 6 ounces of plain yogurt
• 6 ounces of vegetable oil
• 1/2 cup, chopped walnuts

Cream Cheese Frosting

• 8 ounces of cream cheese
• 2 ounces unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

Preheat oven to 350 degrees. Butter and flour a 9" round and 3" deep cake pan. Line the bottom of the pan with parchment paper and set it aside. Put the carrots into a large mixing bowl and set aside. Put the flour, baking power, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until well-coated.

In the bowl of the food processor, combine the sugar, brown sugar, eggs, and yogurt. Mix until combined and while running, drizzle in vegetable oil. Pour sugar mixture into the carrot mixture and stir until just combined. Add walnuts Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce heat to 325 degrees and bake for another 20 minutes.

Remove the pan from the oven and allow to cool for 15 minutes in the pan, before turning the cake out onto a rack and letting it cool completely.

While cooling - make the cream cheese frosting below!

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter and mix on medium until just blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in batches and beat until smooth. Put the frosting in the refrigerator for 10 minutes before using.