With spring’s arrival and Easter preparations in full swing, bunches of carrots are welcomed into the kitchen. Growing up it was a sign our home would soon be filled with the nostalgic smell of a highly anticipated carrot cake. To prepare, the earth is washed off this beautiful root vegetable and with a quick peel, their vibrant orange hue is brought to life.

Grated to a thin perfection, it’s then mixed with the typical accompaniments of a decadent cake: flour, sugar, eggs, warm spices, and in this case, velvety yogurt. This delectable treat is the epitome of the season, embracing the peak of this veggie and transforming its sweet notes into a dessert loved by many.  We enhance its woody nature with raisins and buttery pecans, then cover it in a tangy cream cheese frosting.  The result is a moist, comforting cake and makes for a perfect ending to any spring meal, or afternoon indulgence with a cup of tea. Recipe is below.

Ingredients:

• 1 ½ cup flour
• 2 ½ teaspoons cinnamon
• 1 ¼ teaspoon baking soda
• 1 teaspoon salt
• 3 eggs
• 1 ½ cups sugar
• 1 cup plain, whole milk yogurt
• 2 teaspoons vanilla
• 4 cups raw, peeled, thinly grated carrots (approx. 6 large carrots)
• 1 cup raisins
• 1 cup chopped pecans (or walnuts)

Cream Cheese Frosting:

• 16 oz cream cheese, at room temperature
• 2 Tablespoons softened butter
• 1 teaspoon vanilla
• 1 ½ cups powdered sugar

Preheat the oven to 325°F. Grease a spring form pan.

In a medium size bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

In a large bowl, beat the eggs and sugar for a few minutes, until it’s a pastel yellow color. Mix in the yogurt and vanilla. Stir in the dry ingredients. Fold in the carrots, raisins, and pecans. Pour the batter into the prepared spring form pan. Bake for 65-75 minutes, (check beginning at 60 minutes) until a toothpick or cake tester, inserted into the middle, comes out clean. Remove from the oven and once cool enough to open the spring form pan, release and allow the cake to cool completely.

While the cake is cooling, prepare the cream cheese frosting. In a large bowl, combine the cream cheese, butter, vanilla and whip together with a hand mixer. Slowly sift in the powdered sugar until well incorporated and has a velvety texture. Place in the fridge for 10-15 minutes.

Cut the cake horizontally in half and place bottom half on a serving dish. Once the frosting has had time to firm up in the fridge, spread 1/3 of the frosting on the bottom layer. Place the top layer on top of the cream cheese frosting and spread the remaining frosting over the entirety of the cake, spreading most of it on top with a thin layer on the sides. Store in the fridge and remove about 10-15 minutes before serving.