Carrot Cake

Total Time:
2 hr 50 min
40 min
1 hr
1 hr 10 min

1 (9-inch) cake

  • 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

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
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

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