Carrot Cake

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Picture of Carrot Cake Recipe 5 Videos | Photo: Carrot Cake Recipe
Rated 4 stars out of 5
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  • Read 319 Reviews
Total Time:
2 hr 50 min
Prep
40 min
Inactive
1 hr 0 min
Cook
1 hr 10 min
Yield:
1 (9-inch) cake
Level:
Easy
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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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Newest Ratings and Reviews

Read all 319 reviews

  • on April 01, 2013

    Flag

    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.

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  • on April 01, 2013

    Flag

    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.

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  • on March 28, 2013

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    I've made several different carrot cakes, but this beats them all. Love Alton Brown!!!

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