Shoptalk by Sturbridge Yankee Workshop

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon fine salt
• 4 large eggs
• 1 1/3 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup vegetable oil
• 1/2 cup whole-milk plain yogurt
• 1 1/2 pounds carrots, peeled and grated  (5 cups)
• 1 cup walnut halves (about 3 ounces)
• Cream Cheese Frosting

For the cake:

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
3. Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Stir in the carrots until evenly mixed.
4. Pour the batter into a 13-by-9-inch glass baking dish (no need to coat with butter), smoothing it into the corners with the rubber spatula.
5. Bake, rotating the dish after 20 minutes, until a toothpick or cake tester inserted in the center comes out dry with just a few crumbs, about 40 to 50 minutes total. Transfer to a wire rack to cool completely before frosting, at least 2 hours.
6. Meanwhile, place the nuts on a baking sheet and bake until lightly browned and fragrant, about 10 minutes. Transfer the nuts to a cutting board to cool slightly, coarsely chop them, and set aside.
7. Spread the frosting in an even layer over the cooled cake and evenly sprinkle the toasted nuts over the frosting. If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days. Before serving, let the cake sit at room temperature for about 45 minutes to take the chill off.