Carrot Cake

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This is the best tasting carrot cake that I have ever made, and it was an easy recipe to use. Everyone at my Easter dinner loved it.

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Most of the recipes from Alton Brown turn out fabulous for me. I can't figure out for the life of me what went wrong. The cake itself had a pretty good flavor, but it's texture was chewy and dense....and I'm talking about chewy like your mouth gets tired chewing it chewy. I have made carrot cakes in the past with good results. The only difference with this recipe is that I have never added the dry ingredients to the carrots before mixing in the wet ingredients. I imagine that could possibly be the answer. If I try it again....I'd mix the wet and dry ingredients together ...then add the carrots.

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...or cupcake form actually since thats how I baked them. Using freshly ground allspice will make them even better. I'd also wager that you could use 4oz of vegtable oil and 8oz of yogurt and still have a perfectly moist cake.

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Tender, moist, perfect carrot cake- whoops! I mean giant muffin. Thanks AB!

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I made this cake for a get together honoring my nephew, who had just returned from serving in Iraq. I had misplaced the recipe that my family was used to, so I was pleased that this cake turned out so well. This recipe will be a permanant addition to my recipe files.

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This recipe turned out perfect! We gobbled it down in no time. Very moist and delicious.

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This cake reminds me of zucchini bread. It's so tasty it doesn't need icing. I'll definitely be making it again.

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this was easy to make. first time came out fine but i used a rectangle pan. cause i didnt have the round. whole family loved it. now i have two dessert hits thanx to alton this and the angel food cake. thanx alton great show.

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This came out fantastic, and I substituted a blender for the food processor, just mixing the sides in to the center a few times. The kids and adults all loved it. There's not a drop of it left, and they keep coming back to the kitchen for more!