Carrot Cake

Total Time:
2 hr 50 min
Prep:
40 min
Inactive:
1 hr
Cook:
1 hr 10 min

Yield:
1 (9-inch) cake
Level:
Easy

Ingredients
  • Unsalted butter, for the pan
  • 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
  • 12 ounces grated carrots, medium grate, approximately 6 medium
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 10 ounces sugar, approximately 1 1/3 cups
  • 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
  • 3 large eggs
  • 6 ounces plain yogurt
  • 6 ounces vegetable oil
  • Cream Cheese Frosting, recipe follows
  • Cream Cheese Frosting:
  • 8 ounces cream cheese
  • 2 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 9 ounces powdered sugar, sifted, approximately 2 cups
Directions

Preheat oven to 350 degrees 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 this mixture to the carrots and toss until they are well-coated with the flour.

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 this 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 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees 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.

Cream Cheese Frosting:

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups


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4.5 333
Does anyone know if the carrots are measured by weight or volume? item not reviewed by moderator and published
Made this cake yesterday. I'm not sure that I like it. I can't taste any of the spices. I will definitely add about 1 tea of cinnamon and a 1 tea of all spice next time. It was easy to make but because he says to add 6 medium carrots I had about 3 or 4 cups of carrots. It was a lot. I think I will scale this down to about 2 cups. item not reviewed by moderator and published
I followed the recipe; it turned out great. Since then I've opted to substitute 3oz of coconut oil combined with 3oz of vegetable oil, which produce a moist flavorful cake. I also tossed a few handfuls of dried currants into the batter--very nice. And lastly, I rough chopped some pecans and garnished the freshly frosted cake. Another change I made, was to use no vegetable oil, and 6oz of coconut oil...the cake tasted fine, but the texture was dense, bordering on dry. item not reviewed by moderator and published
mmmmlooks tastey item not reviewed by moderator and published
I use cake flour it is better than regular flour item not reviewed by moderator and published
This recipe came out beautifully! I did make a few slight changes for my personal taste: I thought the oil was a bit excessive so I cut back 1/4 cup; substituted ground cloves for allspice (didn't have any allspice), added chopped nuts and I make cupcakes instead of the cake. I baked them in a convection oven for 18 minutes at 350. The texture, flavor and moistness of the cupcakes were perfect! Converting ounces to cups is easy enough to do through conversion sites online but I don't mind weighing ingredients since I have a food scale. I will definitely be using this recipe from now on. item not reviewed by moderator and published
this cake is AMAZING... very easy to make. However, the ingredients are a bit confusing in measurements. i usually use the per cup measurement instead of the Oz. otherwise, it's really good. item not reviewed by moderator and published
I made this cake for my son's first birthday. Everybody loved especially the birthday boy.. Thank Alton Brown for all your recipes. You are always my go to guy for info on any food item not reviewed by moderator and published
I LOVE this cake, but can never remember what I do. It is 6 oz by weight of oil or 3/4 cup? item not reviewed by moderator and published
Alton Brown doesn't disappoint. Every time I've used his recipes, people have raved about "my" cooking. This carrot cake is no exception. Most carrot cakes are too sweet to fully enjoy. This one is perfect! It's not too sweet and is super-delicious. I added raisins and 1/3c coconut to the batter because my husband loves them. It was good! item not reviewed by moderator and published
love love and love. Alton Brown you rock. Second time making this carrot cake. item not reviewed by moderator and published
Please disregard my first review on 10/1. I recently learned that fluid vs. dry ingredients weigh differently, and therefore the discrepancy in my measurements. Oops! item not reviewed by moderator and published
Alton......First time I attempted one of your recipes and I wasn't disappointed. I love your culinary engineering ability. I followed the recipe to a "T" as much as I could without a kitchen scale and it turned out delicious. I used your conversions from ounces to cup measurement where you had them. That was helpful. Turned out delicious, moist, and the icing was a perfect compliment. I also added a scant cup of toasted, chopped walnuts as well. It's really an overall easy cake to make and I liked using the food processor method. A 5 Star Cake that I will make again. Thank you Alton. item not reviewed by moderator and published
This is a great application. Sadly, I forgot to add the nutmeg but that just provides a reason to make it again soon. item not reviewed by moderator and published
Though it tasted decent, I wasn't that impressed with this cake. It was very dense and I was expecting a light and fluffy cake. Should have watched the video as it instructs to go with the measurements by weight which I did not. Maybe that was my problem. item not reviewed by moderator and published
This carrot cake is _supposed_ to be like a muffin with a more dense consistency, so I am not sure about the "light and fluffy" comments. Mine was dense and the oil amount was considerably more than most cake recipes I have made. *shrug. I made mine into cupcakes. the dense nature of the cake makes them hold up well as such. I have to say that this recipe is a bit too sweet for me. I have made Ina's Humming Bird cake many times, and I prefer that recipe to this (they are comparable in flavor. I am not sure that all of the steps are necessary, and I only used a food processor for the brown sugar step. I did substitute coconut oil for vegetable oil as I do not use vegetable or canola oil, and the results were great! The cake was flavorful and moist. The cupcakes took about 30 minutes at the recommended temp. No need for a thermometer. I added pineapple. Alton likes his tools and his sugar, both of which I thought were used a bit excessively, so I only gave this recipe 4 stars. item not reviewed by moderator and published
I've made several different carrot cakes, but this beats them all. Love Alton Brown!!! item not reviewed by moderator and published
Best Carrot Cake I've ever tasted! item not reviewed by moderator and published
I made this cake twice in one week! Depending on what pan you decide to cook it in, I would check it periodically in the last 20 min with a thermometer just to make sure it isn't overcooking. Overall, this is a cake I will make whenever I have extra carrots. Not too heavy, but wonderfully delicious. item not reviewed by moderator and published
Really great flavor! The only thing I did differently was make cupcakes instead of a full sized cake. My friend's 14 year old daughter asked me to make them for her birthday...5 months from now! I'll be making these again for sure. item not reviewed by moderator and published
The cakes flavor is okay only ok. I agree with other readers, the texture is perfect: fluffy and light. I will add walnuts, golden rasins and crushed pineapples to rev up the recipe. I posted a full review on my blog NYC COOKS. item not reviewed by moderator and published
WOW as usual Alton Brown has won the day. Used Greek Yogurt and it was the best carrot cake ever. Frosting was great, not sickly sweet. Cake as moist but still light. Not dense and heavy with oil. Just great. This is a keeper. Thanks Alton item not reviewed by moderator and published
This is a great recipe. I added chocolate chips and that worked as well. item not reviewed by moderator and published
It was great! I made it for a co-worker's birthday and got a clean plate within 20 minutes. They asked for more! I will be making this again next year. The only thing I added was 1/2 cup of chopped walnuts. It came out just fantastic. Will have to make again for Thanksgiving :- item not reviewed by moderator and published
This cake was pretty good but not a wow for sure. I have made it once for a birthday, might make again. I cut down the sugar in the frosting by a cup and it was plenty sweet. item not reviewed by moderator and published
Good flavor, but it is denser than you think it will be. in his book he describes it more as a quick bread (therefore muffin method than a cake, and is therefore more dense. You can't carve this one into layers like he suggests in the book because it comes out too thin to slice without falling to pieces - but that may be because I'm an amateur. This will not be your, or my, grandmother's carrot cake but still very good and the frosting is mighty tasty! item not reviewed by moderator and published
Perfectly sweet. Made cupcakes for my 2 yr olds Birthday party. They were a hit. Thanks Alton. item not reviewed by moderator and published
This was the easiest cake I've ever made from scratch. Always been hesitant to make carrot cake, but my son demanded it for his birthday so what can ya do? I baked the batter off in two 5"x2" cake pans and it turned out beautifully. I kept the temp at 350• and only baked for 30mins, then cut the heat to 325• as instructed and baked for another 10mins. I had a small amount of batter left over, so I lined two cupcake tins and baked them for the same time. They ended up a bit, dry, but they are still tasty. I can't wait for my son to try his personal cake tomorrow. item not reviewed by moderator and published
I made this for Easter and it was fantastic! It is very important to use a kitchen scale for this cake to come out perfectly. Followed instructions as written and even at 6000 feet, it was perfect with no alternations. item not reviewed by moderator and published
I don't have a thermometer to check the temperature of the cake, so I think I must of had the cake in the oven for a bit too long. It came out dry, wasn't moist at all. I also used sour cream instead of plain yogurt, so I don't know if that caused it to come out like that. item not reviewed by moderator and published
What a great recipe for Easter! It's also good on its own without the cream cheese frosting. I added walnuts as I didn't have pecans on hand, and they turned out just as good. Thanks to this recipe,my first time baking a carrot cake is a success = item not reviewed by moderator and published
I added some crushed pineapple and we loved it!! Almost all gone! item not reviewed by moderator and published
Followed the recipe but something was missing with the cake. The icing was great. item not reviewed by moderator and published
I agree with Hartman52_ the pineapple has always been my secret, from 35 years ago. I worked in a specialty restaurant, and we used pineapple, but make sure you squeeze all the liquid out, or the cake will be soggy. You can also add some coconut, but if you are also using pineapple, you have to make sure it is not so much, so the cake comes out heavy. I We never used yogurt, which is what caught my attention, and it is fantastic! I always love Alton Brown's recipes. Making this again for Easter, because my mom loves it that much. item not reviewed by moderator and published
delicious&easy loved the icing item not reviewed by moderator and published
so easy to make, i didnt have allspice, so i just skip it, and still delicious! i think that the icing is too sweet so i just used halve of the sugar. Not many dishes to wash :! item not reviewed by moderator and published
This cake is fantastic!!! I add a little crushed pineapple for a personal touch and it is again, fantastic! My fiance thinks this is the best carrot cake he has had and his previous favorite was from a 5 star restaurant. item not reviewed by moderator and published
Great Cake! Follow the recipe and it comes out awesome. I made this cake over a dozen times for the guys at the firehouse and it has become legendary. And they are picky. My wife has requested it for her baby shower this weekend. For the people that didn't like it, they can't bake or measure properly. I've never had any problems and I make it according to the directions. I will try vanilla yogurt and reduce the white sugar accordingly only because I'm curious. It doesn't need anything. Nuts if you like. item not reviewed by moderator and published
Excellent recipe!!! Family loves eat... Hubby wants me to bake it every weekend. : item not reviewed by moderator and published
I HAVE BAKED THIS CAKE FOLLOWING THE RECIPE TO A 'T' TWICE. IT WAS VERY DENSE ON BOTH ATTEMPTS,THE FIRST TIME I BAKED THE CAKE THE FLAVOUR WAS VERY MUCH LACKING SO I ADDED MORE SPICES WHICH HELPED.END OF STORY I WON'T BE BAKING IT A THIRD TIME item not reviewed by moderator and published
Although I have had great success with recipes from the Food Network, this carrot cake recipe was disappointing. I followed the directions exactly and even watched the video. The cake was heavy, non-flavorful, and an embarrassment to serve. Skip this recipe and try another. item not reviewed by moderator and published
The cake was great and the I loved the recipe. I made a few modifications: I reduced the sugar to one cup total (that includes the white and brown also used half whole wheat flour. I made only half of the icing recipe. Will make this one again! item not reviewed by moderator and published
I loved how it came out looking perfectly even and brown. I used honey flavored Greek yogurt and one cup of sugar; 1/2 cup raisins, 1/2 cup chopped pecans and more cinnamon. Moist, delicious, baked in a 9" square pan. Cream cheese icing is good, but sweet, which is why I reduced sugar. item not reviewed by moderator and published
Alton Brown is a genius! This is the best carrot cake ever! I get requests for it all the time. It's the first cake I've made where not even the crumbs were left. I make the cake exactly as directed, and it comes out perfect every time. No need to make any changes. item not reviewed by moderator and published
Great recipe. Perfect texture and taste. but I would add more cinnamon. the recipe calls for 1/4 tsp. I've added one whole teaspoon and still think I need to add a whole lot more. apart from that if u follow it exactly the outcome would be fantastic! item not reviewed by moderator and published
DO YOU MEASURE THE LIQUID INGREDIENTS (OUNCES IN A LIQUID MEASURING CUP OR BY WEIGHT ALSO? WOULD 6 OZ OIL BE MEASURED BY WEIGHT? THANKS! item not reviewed by moderator and published
This is a great recipe. I used it to make my daughter's first and second year birthday cake. I have made the following alterations: I pulse together the dry ingredients first, then I grate the carrots in the food processor and add them to the bowl with the dry ingredients. This way the food processor bowl is not all wet with carrots when the dry ingredients are added. I make the full recipe but put it into two smaller round cake pans so that I can make a layer cake. Finally, I use a cream cheese/whipped cream frosting (1 block of cream cheese, one cup of heavy cream, a little confectioners sugar, a little vanilla. This is lighter but also more stable than just whipped cream. Recipes that I have seen ask for quite a bit of confectioners sugar, but I add to taste and don't use much. Yummy! Thanks! item not reviewed by moderator and published
Cake came out perfect and was very easy to make. Could add another half teaspoon cinnamon, if you like. Also, I didn't add butter to the frosting and it turned out delicious and with good consistency. This is one of my favorite recipes. Thanks Alton. item not reviewed by moderator and published
This is the best version of a carrot cake I've tried. It is simple and easy. I made one substitution and it turned out to be quite tasty. I used vanilla flavored yogurt instead of plain, because it was what I already had in the fridge, and it gave the mildest hint of delicious flavor layer. item not reviewed by moderator and published
I've been searching for a healthier carrot cake recipe without having to put 3 sticks of butter , and this is THE ONE !! Alton's recipe is the best . it doesn't even have butter in it , but the cake turns out delicious , and very moist , perfect sweetness . Oh , i also replaced the plain yogurt with a orange cream since i don't have plain yogurt on hand ., still tasted delicious ! i don't even make the cream cheese icing , the cake itself , i made into cupcakes and loaf , is good as it is , don't even need the cream cheese icing . I measured everything by weight , and for people who gave 1 star review probably they just measured it wrong !! I baked my cupcakes for 15 minutes and 40 minutes for my loaf and it turned out perfect ! item not reviewed by moderator and published
This cake was delicious and super easy as long as you do the correct weight measurements. item not reviewed by moderator and published
Sorry Elton, but look at the sugar content almost 2 cups of combined sugars to 2 and 1/2 cups of flower! I think you can cut down on the sugar to 3/4 of a cup combined sugars by adding a cup of raisins which would provide sweetness. Try it and let me know what you think Elton,I really enjoy your scientific outlook on cooking! This one is just too much. Thanks item not reviewed by moderator and published
not a good recipe at all....the cake was underdone and too dense after following the instructions to a T. fairly disappointing. item not reviewed by moderator and published
I found the both the texture and flavor of this recipe to be excellent. I modified the amount of cinnamon to suit my taste. My cake went over like gang-busters!!! Thanks Alton!! item not reviewed by moderator and published
Personally, I like carrot to have a crumbly yet moist texture. I found this cake was moist but very spongy. Having said that, it was delicious and the comments from family and friends was that it was the best they have ever had. Although, I have often got good feedback on my cooking, I have never received such adulation. I may have added a little more carrot because I didn't want to discard the remainder. I added walnuts. Other than that I followed all cooking instructions. It's a hit! item not reviewed by moderator and published
This recipe is delicious! I have made it several times as a cake and I tried it today as cupcakes. As per the suggestion of another reviewer, I baked them at 350 for 25 minutes. I inserted a thermometer to check the internal temperature, and they were perfect. The texture of the cake is perfect and the frosting is just the right amount of sweet. Even my boyfriend likes the frosting and he hates cream cheese. item not reviewed by moderator and published
my cake was ok, it came out a little bread-like but sill good. I had to make 2 batches of the frosting, i don't know if i was just dumb enough to not realize that 2 cups wouldn't be enough or what item not reviewed by moderator and published
I used smaller baking pans and got 2 layers out of this mix. I loved it, my husband loved and so did our guests. I didn't find it to have a bread-like consistency at all, it was super moist! Will be baking again for a family bbq-as cupcakes this time. item not reviewed by moderator and published
This is a very practical, good cake. It only makes one layer and that's all I needed for this birthday cake. The food processor makes the whole dang thing for you! The hardest part is peeling the carrots!! Typical of Alton, this is intelligently done espec adding the shredded carrot to the flour mixture and tossing it with your hands...that way the carrot is evenly distributed throughout. Brilliant. Good tips from other cooks-- I doubled the spices, used greek yogurt and my own tip is using cold pressed coconut oil -- it's really healthy while veg oil is not-- and I used half white and half whole wheat pastry flour. Perfect cake. Next time I will make it into cupcakes. item not reviewed by moderator and published
I served this carrot cake to my family and they were quite disappointed. I have always made Carrot cake but wanted to try a new recipe. I love Alton's recipes but this was a not a favorite. Not enough carrot flavor and different spices were used . I use only cinnamon. I will not make it again. My recipe is simple and what a flavor...... item not reviewed by moderator and published
Great, sturdy cake. The only complaint I have is that it's more like a bread than a cake - quite dense and not as soft as a carrot cake should be. Don't get me wrong, I love Alton Brown, but this definitely wasn't one of my favorites. My absolute FAVORITE carrot cake is from Joanne Chang's Flour Bakery book. Just remember that this recipe only makes one 9" round cake, so double the recipe if you're planning to layer with cream cheese frosting. Since we can't post links here, you can find the recipe on The Daily Meal dot com. item not reviewed by moderator and published
This carrot cake is so delicious! I served it as the dessert with Easter dinner and everyone loved it and had seconds. When I saw the recipe I was happy that it didn't have raisins or other fruit in it. I tastes really good too! I followed the recipe exactly and it turned out great. It was pretty easy too. I strongly suggest using a kitchen scale to measure out the ingredients. I bought one for just $5. Alton Brown did a great job with this amazing carrot cake and cream cheese frosting. item not reviewed by moderator and published
I wish that I had read the reviews before I made this cake. I agree that the cake was bland. Double the spices. I also agree that the cake was moist but too dense, more of a bread consistency. It took about 1/2 hour longer to bake than the time stated. My Easter dinner guests said they liked it but no one asked for seconds. I doubt that I'll make this cake again. The cream cheese frosting recipe, however, is a keeper. item not reviewed by moderator and published
I had never made carrot cake before, so I was so proud that this one turned out so well. Everybody was complimenting me left and right about it. It wasn't super sweet like store-bought carrot cakes are; the sweetness was just right! item not reviewed by moderator and published
OMG!!!! This is Wonderful!!!!!! We made them as little cup cakes, and the kids didn't even care that there were Carrots in it......... YUMMY!!!!!!! item not reviewed by moderator and published
sounds great running to Publix to get my ingredient II just love Alton's recipes gonna try it for Eeaster item not reviewed by moderator and published
Baking Science: You're wrong, and I hope you see this post before you make the cake. 1 Cup = 8 Fluid Oz When it comes to dry ingredients, "ounces" refers to weight. Most people do not have a kitchen scale, which is why it is written in cups. There is no set "X ounces = Y cups," because everything weighs differently. Example, 1 cup of flour yields about 4.5 ounces, where as 1 cup of brown sugar yields about 7.8 ounces, because it is more dense, and 1 cup of confectioners sugar yields about 3.8 ounces. As you can see, there is quite a difference. If you don't have a kitchen scale, I suggest using the measurements that are listed in the actual recipe. If they were wrong, there wouldn't be an average of 5 stars with over 250 reviews. item not reviewed by moderator and published
Gabby - Thanks. Makes more sense when you put it that way. ;- item not reviewed by moderator and published
Rich, but excellent cake. I don't understand how others have not been able to get good results with this. I followed it to the T, well with one minor alteration (I used 6 ounces of buttermilk since I didn't have plain yogurt on hand). I am no experienced chef but came out better then my own version of carrot cake. Excellent! My kids enjoyed it and the frosting was delightful. Will make it again some time. EXCELLENT RECIPE! item not reviewed by moderator and published
my son has an egg allergy but that has not stopped me from baking. I have tried every thing from fruit purees to fax seed and the best I have found is Bob's Red Mill egg replacer. I can sometimes find it at the store in the health food section but not always. I order it on line most of the time. I have also used Ener-G Egg replacer but I can't find it any more. I find that the egg replacer makes your baked good closest to the "real" thing. Good luck item not reviewed by moderator and published
2 tablespoons flaxseed and 3 tbsp water also replaces eggs in vegan recipes. item not reviewed by moderator and published
You can get an egg replacer at the grocery store... I hear applesauce works as well. item not reviewed by moderator and published
i have a question. i am a novice at baking. on top of that my family is vegan. saying that, is there an alternative to eggs?your response is greatly appreciated. item not reviewed by moderator and published
This recipe was OK. I like the method of mixing the shredded carrot with the flour but I agree that the flavor (spices) needed to be kicked up a notch and the cake turned out really dense. The frosting was excellent though. I added a tablespoon of orange juice and about 2 tablespoons of spiced rum and omitted the vanilla. The frosting was flavorful and more "loose" than it would have been by Alton's recipe, but it held up well once refrigerated. item not reviewed by moderator and published
My son and I love carrot cake, but do not like nuts or pineapple in it. This recipe has to be the best ever!!! I use my 9" springform pan to bake this in. It has always turned out wonderful. Made it for friends at church for Christmas one year and got rave reviews. One of the ladies said she usually doesn't like cream cheese frosting but that this one was very good and asked for the recipe. item not reviewed by moderator and published
Something is definately wrong with the proportions of this recipe. I am a seasoned cook and followed this recipe to a T. The cake came out very dense. I think Alton needs to seriously revisit this recipe and make the necessary changes. Do not advise anyone try this recipe until the quantities of the items are revised. item not reviewed by moderator and published
Excellent. So moist. I doubled the seasonings which added more punch. I even added some pumpkin on the second cake when I ran out of carrots--still great. Very easy. Not sure how some reviewers had difficuly with this recipe. item not reviewed by moderator and published
Excellent! Very moist and flavorful. I don't have a 9" by 3" round cake pan so I used two 9" by 1.5" rounds and made a layer cake. Cooking time was 10-20 min less. The icing was delicious and enough as written to cover the whole layer cake. I used 1c whole wheat flour and 1.5c white flour and didn't notice a difference in flavor or texture. item not reviewed by moderator and published
The frosting was amazing, however the cake was really missing something. I think it could have used more cinnamon and it was more like bread and not cake; it didn't seem moist enough for our taste. item not reviewed by moderator and published
Excellent recipe - even without the cream cheese frosting. A few changes I made: I doubled the amount of cinnamon - could even have tripled the amount perhaps. Also I only had whole-wheat flour and had to use two 8x8x2" pans (because I didn't have a 9"x3" round, and didn't have all-purpose flour). Despite these changes the recipe was still awesome. The texture was similar to a zucchini bread recipe I've made in the past. It wasn't too sweet which I liked -- just right for my taste. item not reviewed by moderator and published
I've always enjoyed carrot cakes but this one wasn't quite what I was expecting. The cake itself turned out very hearty and chewy, similar to banana nut bread. Sweetness was minimal and I didn't really taste the carrot or the spices. The frosting was super however. For my tastes the batter could use an adjustment and a bump in flavor. My dad, however, claimed it was the best carrot cake he'd ever eaten. item not reviewed by moderator and published
This carrot cake is delicious. I more than doubled up on the amount of spices in my cake though since that's where the flavor really comes from. I cooked mine to the internal temp that he mentions in the recipe and it came out moist and delicious. The frosting was a bit strange. It needed several minutes of whipping so it could get light and fluffy. item not reviewed by moderator and published
Superb texture. Not too sweet. I made this on a snowy day, and didn't have yogurt on hand, but I always keep powdered buttermilk in the fridge, so I substituted 6 oz. of buttermilk for the yogurt. I made 2 dozen muffins instead of a round cake. Baked them at 350 for about 25 minutes. They came out light, with a beautiful crumb, soft, moist, and the perfect sweetness. Didn't make the frosting, but I am sure it would go very well with these, taking them from breakfast pastry to dessert. This recipe is the perfect reason to own a digital kitchen scale - weight measures ensure great results. item not reviewed by moderator and published
Really good!!!! It sure didn't last long in my house. perfectly seasoned. The icing is sweet and creamy which compliments with the cake that is just right. item not reviewed by moderator and published
I became a member just to comment on how terrible this recipe is. I followed it exactly as stated and the cake was completely underdone. I am so disappointed.... item not reviewed by moderator and published
Very moist and tasty and I forgot to add the yogurt but anyway turns good!!! item not reviewed by moderator and published
Not the best carrot cake-was way too heavy and bread like. It tasted okay, but won't be making again. item not reviewed by moderator and published
This is a good cake. It is moist and tasty. However, I think that it could use more spices in it. When I make it again I will double all the spices and add raisins and nuts to it. Its a good cake that is pretty easy. item not reviewed by moderator and published
I added in rum-soaked raisins (1 1/2 c of golden raisins and one mini of Bacardi) to the liquid ingredients and decreased the sugar by 1/3 c to account for the extra sugar from the rum. Also made extra frosting - incredible!!!! item not reviewed by moderator and published
I had never made carrot cake before. This turned out very well, and was really easy to make. item not reviewed by moderator and published
Excellent carrot cake and so fun to make! I used the food processor for the whole recipe and weighed all of the ingredients - it came out perfect. Actually made cupcakes and they were a big hit. I get requests for this now. item not reviewed by moderator and published
The recipe was not as difficult as I expected which was nice. Overall, it was uncomplicated to make and it proved to be a tasty cake. The downfall for me was that it turned out dry. I will try the recipe again in the future but next time Im going to add some vanilla pudding or an extra cup of yogurt to give it the moisture it desperately needed. item not reviewed by moderator and published
this cake was one of the best carrot cake i ever eat. Also it was really easy to make I made it twice in a week. item not reviewed by moderator and published
I was really disappointed with this recipe - I made it to take to work tomorrow but I'll be embarrassed to admit it's mine. The cake didn't cook in the middle and the icing was way too runny, even though I followed the recipe to the letter. It does taste good, but it's very hard to eat without getting cream cheese everywhere. item not reviewed by moderator and published
I made this and turned out great I love it and so dose my family I would make it again and again.Thank You so much item not reviewed by moderator and published
I MADE THIS CAKE LAST TIME AND FOR THE 1ST TIME EVER THIS CAME CAME OUT PERFECT! I AM SOOOOO EXCITED, I COULD HAVE NEVER MADE A CAKE FROM SCRATCH BEFORE AND IT CAME OUT SUCCESSFUL. THANK YOU SO MUCH FOR A EASY TO FOLLOW RECIPE ! item not reviewed by moderator and published
made this for my boyfriends birthday since he loves carrot cake. it was a hit. super easy to make. p.s I don't bake so thank goodness for this recipe. item not reviewed by moderator and published
I LOVED it. deliciouse! :) item not reviewed by moderator and published
I loved this recipe and so did everyone that had a piece. Very moist!!! item not reviewed by moderator and published
Perfect moist carrot cake. Mine did not look like the one in his photograph though. item not reviewed by moderator and published
12 ounces grated carrots,.by weight.:) item not reviewed by moderator and published
It it's a liquid measured in ounces, then use the liquid measure of ounces - not the weight. I'm not sure anyone measures a liquid in weight, simply because liquids don't change their volume. Flour can be fluffy sometimes, hence the use of weight measurements. item not reviewed by moderator and published
I too wonder the same. item not reviewed by moderator and published

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