For the cake:
8 ounces (3-4 or more) raw carrot, grated
8-1/2 ounces (1-3/4 cups) all-purpose flour
1/4 ounce (1 teaspoon) baking powder
1/4 ounce (3/4 teaspoon) baking soda
1/4 ounce (1 teaspoon) ground cinnamon
1/8 ounce (1/2 teaspoon) kosher salt
3/4 cup whole vanilla yogurt (I substituted whole sour cream & mixed in vanilla extract (about 1 Tablespoon)
2 ounces vegetable oil
10 ounces granulated sugar
5-1/4 ounces eggs (3 large)
Walnuts for around the side of the cake are optional

For the frosting:

*I doubled this recipe because I made a 4-layer cake. The recipe below is not doubled.

4 ounces (8 Tablespoons) unsalted butter, room temperature
2 eight-ounce bricks of cream cheese, room temperature
1/4 ounce (1/2 teaspoon) vanilla extract
9 ounces confectioners' sugar