Carrot Cake

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1 1/2 cups Carrots, shredded

2 1/2 cups All-Purpose Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Ground Cloves

1/2 tsp Salt

1 1/3 cups Sugar

1/3 cup Dark Brown Sugar

3 Eggs

3/4 cup Plain Yogurt

3/4 cup Vegetable Oil

3/4 cup Walnuts, chopped

Cream Cheese Icing

8 oz pkg Cream Cheese, softened

1/2 stick Unsalted Butter, softened

1 tsp Vanilla Extract

2 cups Powdered Sugar

3/4 cup Walnuts, chopped, for garnish (optional)

In a large bowl, combine the flour, baking powder and soda, cinnamon, nutmeg, clove, and salt. Add the shredded carrots and stir until the carrots are well coated.

In a separate bowl, beat the sugar, brown sugar, eggs, yogurt. Drizzle in the vegetable oil and beat until it all comes together. Add the mixture into the dry ingredients and beat until just combined. Mix in the walnuts,

Butter a bundt pan and dust with flour. Pour the batter into the pan and put into a pre-heated 350 degree oven for 40-45 minutes.

Remove from the oven, let cool a bit, turn it out, and let cool completely.

Icing:
While the cake is baking, beat the cream cheese, butter and vanilla until creamy. Slowly add the powdered sugar beating until completely combined. Place in the refrigerator for at least 30 minutes before icing the cake. Pat the remaining walnuts onto the iced cake.