Carrot Cake

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Carrots: A Taproot Orange

Rated: 5 stars out of 5Rate itRead users' reviews (190)

RECIPE
COMMENTS & REVIEWS(190)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Carrot Cake with Cream Cheese Icing

Photo: Carrot Cake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Carrot Cake
Lisa Palo Alto, CA 11-20-2009
Flag

phenomenally moist and delicious
Rated: 5 stars out of 5

Alton Brown is the man. This recipe was pretty much flawless, the cake came out so moist and flavorful, some of the best... carrot cake I have ever eaten. And I love all of Alton's recipes for the just-right sweetness, not in-your-face sweet that hurts your teeth, and this recipe was no exception. Truly superb, and easy to make to boot. Thanks again for an awesome meal! :)Read more
recipe Carrot Cake
Cheyenne West Richland, WA 11-15-2009
Flag

UNBELIEVABLE!!!
Rated: 5 stars out of 5

This cake is AMAZING!!! It is requested by friends and family all of the time. My husband's co-workers have tried to pay... him to talk me into making for them again. After reading some of the comments, I have to wonder if people were mistakenly measuring the ingredients by volume rather than weight. I use a small postal / kitchen scale to measure out the ingredients. It works wonderfully and saves on the mess of measuring utensils as I can just measure in the bowl. I am not an experienced baker, but this cake makes me look like a pro. Thank you, Alton!Read more
recipe Carrot Cake
Kimberly Savannah, GA 11-14-2009
Flag

THIS HAS BEEN A FAMILY FAVORITE SINCE I SEEN IT ON THE SHOW
Rated: 5 stars out of 5

I love this recipe! My mother request it at EVERY get together.... I guess some people may not agree but I am telling you... this is the best cake I have ever eaten. I am making this in just a few short weeks for thanksgiving..... and I am sure again for christmas! YOU ROCK ALTON!!!Read more
recipe Carrot Cake
Kanella Centennial, CO 11-08-2009
Flag

This was so yummy!
Rated: 5 stars out of 5

I made this for my boyfriends birthday and he loved it! I will definitly make this again. It was very moist and not to... sweet. Thanks Alton!Read more
recipe Carrot Cake
Murray Indian Wells , CA 10-29-2009
Flag

Great Recipe
Rated: 5 stars out of 5

My friends are asking me to make this cake for them. It's a very good recipe. To answer Aaron's question from Colorado in... cooking in higher altitudes you have to cook the cake longer. That is why your cake fell inwards. I'd try adding another 15 to 30 minutes onto the recommended cook time. Another trick is to have a thin bamboo screwer and stick it in the center of the cake and if it comes out dry the cake should be done.Read more
recipe Carrot Cake
null null, null 10-25-2009
Flag

Best Carrot Cake Ever!
Rated: 4 stars out of 5

This was my first time making a carrot cake, and I have to say it is better than any carrot cake I have ever ordered from a... restaurant. I followed the recipe to a tee, even weighing the dry ingredients, which I think makes a huge difference since the cup measurements in the recipe don't really coincide with the ounce measurements. I coated the carrots with flower, but I did not find that they turned gummy like other reviewers have said. I did, however, add more of the spices than was indicated in the recipe, and I cut the cake in half and frosted the middle with the frosting that the recipe calls for. Overall moist, delicious cake!Read more