Alton Brown's Carrot Cake

Preheat oven to 350°F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.

Add the flour mixture to the carrots and toss until they are well-coated.

In the bowl of the food processor, combine the sugar, brown sugar, eggs, and yogurt. With the processor still running, drizzle in the vegetable oil.

Pour the wet mixture into the carrot mixture and stir until just combined.

Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.

Reduce the heat to 325°F and bake for another 20 minutes or until the cake reaches 205-210°F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan.

After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.

Frost with cream cheese frosting after cake has cooled completely. <!-- TODO: LINK TO 'cream cheese icing' -->