Carrot Cake

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Carrots: A Taproot Orange

Rated: 5 stars out of 5Rate itRead users' reviews (202)

RECIPE
COMMENTS & REVIEWS(202)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
1 (9-inch) cake

Times:

Prep: 40 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 10 min
Total:: 2 hr 50 min

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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

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:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

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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Comments & Reviews

recipe Carrot Cake
Kristy Ogden, UT 02-05-2010
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Easy and delicious
Rated: 5 stars out of 5

I had never made a carrot cake before this one and it turned out great! Very easy if you have a food processor the yougurt... makes it very moist. As always Alton Brown has the best recipe for juat about anything.Read more
recipe Carrot Cake
Jen Novi, MI 01-31-2010
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Wow, easy to make!!
Rated: 5 stars out of 5

I was a bit hesitant, this recipe seemed really easy to make!! The great reviews on here prompted me to go for it, and i was... not let down. The cream cheese frosting came out perfectly, and the cake was light and fluffy. My dad and boyfriend devoured this in one weekend!! Love it, will be adding it to the recipe box. :-)Read more
recipe Carrot Cake
sarah golden, CO 01-21-2010
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Alton Has done it again
Rated: 5 stars out of 5

It's almost like I am obsessed with Alton his recipes are wonderful full of flavor. Ok me and my two kids made this for my... husband for his birthday today, it was so easy to make and fun too. The cake came out soft and moist and I actually got to cake rounds out the batch the recipe only says one 9x3 cake round, but my frosting came out runny but I think that is my fault cause I made it in the processor not a standing mixer cause I dont have one.Read more
recipe Carrot Cake
Becky Ocean City, MD 01-05-2010
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A-MAZING
Rated: 5 stars out of 5

Carrot Cake was a special request for my son's 20th birthday. He was not disappointed. This cake is amazing. Only one... revision. We added raisins. This recipe is a keeper. Read more
recipe Carrot Cake
L Franklin, TN 12-28-2009
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It's OK....
Rated: 3 stars out of 5

I had really high expectations for this recipe after reading all the comments. I am a professional baker, and I felt like... this carrot cake was just ok. I doubled the spices and I still felt it needed something to improve the taste. I would probably add vanilla if I made it again, but I probably won't. Read more
recipe Carrot Cake
Tracy Rio Rancho , NM 12-25-2009
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Love this cake!
Rated: 5 stars out of 5

This was my first time making this cake and I couldn't be happier!!! My husband loved it, I did too. Easy to follow... directions, if you have any trouble, go to google for conversions. Moist, delicious, and the cream cheese frosing is wonderful! Thanks Alton Brown!Read more