I know, I know...another Carrot Cake recipe...but trust me, you will crave this cake after you have tasted it. This is back to the basics - no raisins or nuts inside to spoil the party - just sweet carrots, delicious spices and perfect cream cheese frosting. Enjoy! —CarolineStoll
Butter and flour two 8-inch round cake pans. Line the bottom with parchment paper and set aside.
Grate the carrots on a medium grate, and set aside.
Sift the flour, baking powder, baking soda, spices and salt and mix with the carrots to coat.
Mix together sugar, brown sugar, eggs, yogurt, and oil. Pour this mixture into the carrot mixture and stir until just combined.
Pour batter evenly into prepared cake pans and bake on the middle rack of the oven for 45 - 55 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow to cool for 10 minutes in the pans, then remove and cool completely before frosting.
Cream Cheese Frosting
Allow cream cheese and butter to come to room temperature. In a stand mixer with paddle attachment, combine the cream cheese and butter until just mixed. Add vanilla and mix until combined. Add the sifted powdered sugar in four batches and beat until smooth, being careful not to whip the frosting.