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Carrot Cake Recipe

Carrot Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (319)

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Average Rating:

Total Reviews: 319

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  • on April 01, 2013

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    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

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    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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  • on January 30, 2013

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    Best Carrot Cake I've ever tasted!

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  • on January 27, 2013

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    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.

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  • on January 20, 2013

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    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.

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  • on January 11, 2013

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    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.

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  • on November 18, 2012

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    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

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  • on September 12, 2012

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    This is a great recipe. I added chocolate chips and that worked as well.

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  • on August 21, 2012

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    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 :-

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