Carrot Cake

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This cake was pretty good but not a wow for sure. I have made it once for a birthday, might make again. I cut down the sugar in the frosting by a cup and it was plenty sweet.

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Good flavor, but it is denser than you think it will be. in his book he describes it more as a quick bread (therefore muffin method than a cake, and is therefore more dense. You can't carve this one into layers like he suggests in the book because it comes out too thin to slice without falling to pieces - but that may be because I'm an amateur. This will not be your, or my, grandmother's carrot cake but still very good and the frosting is mighty tasty!

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Perfectly sweet. Made cupcakes for my 2 yr olds Birthday party. They were a hit. Thanks Alton.

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This was the easiest cake I've ever made from scratch. Always been hesitant to make carrot cake, but my son demanded it for his birthday so what can ya do? I baked the batter off in two 5"x2" cake pans and it turned out beautifully. I kept the temp at 350• and only baked for 30mins, then cut the heat to 325• as instructed and baked for another 10mins. I had a small amount of batter left over, so I lined two cupcake tins and baked them for the same time. They ended up a bit, dry, but they are still tasty. I can't wait for my son to try his personal cake tomorrow.

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I made this for Easter and it was fantastic! It is very important to use a kitchen scale for this cake to come out perfectly. Followed instructions as written and even at 6000 feet, it was perfect with no alternations.

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I don't have a thermometer to check the temperature of the cake, so I think I must of had the cake in the oven for a bit too long. It came out dry, wasn't moist at all. I also used sour cream instead of plain yogurt, so I don't know if that caused it to come out like that.

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What a great recipe for Easter! It's also good on its own without the cream cheese frosting. I added walnuts as I didn't have pecans on hand, and they turned out just as good. Thanks to this recipe,my first time baking a carrot cake is a success =

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I added some crushed pineapple and we loved it!! Almost all gone!

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Followed the recipe but something was missing with the cake. The icing was great.

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I agree with Hartman52_ the pineapple has always been my secret, from 35 years ago. I worked in a specialty restaurant, and we used pineapple, but make sure you squeeze all the liquid out, or the cake will be soggy.
You can also add some coconut, but if you are also using pineapple, you have to make sure it is not so much, so the cake comes out heavy. I
We never used yogurt, which is what caught my attention, and it is fantastic! I always love Alton Brown's recipes.
Making this again for Easter, because my mom loves it that much.