Carrot Cake

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I found the both the texture and flavor of this recipe to be excellent. I modified the amount of cinnamon to suit my taste. My cake went over like gang-busters!!! Thanks Alton!!

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Personally, I like carrot to have a crumbly yet moist texture. I found this cake was moist but very spongy. Having said that, it was delicious and the comments from family and friends was that it was the best they have ever had. Although, I have often got good feedback on my cooking, I have never received such adulation. I may have added a little more carrot because I didn't want to discard the remainder. I added walnuts. Other than that I followed all cooking instructions. It's a hit!

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This recipe is delicious! I have made it several times as a cake and I tried it today as cupcakes. As per the suggestion of another reviewer, I baked them at 350 for 25 minutes. I inserted a thermometer to check the internal temperature, and they were perfect. The texture of the cake is perfect and the frosting is just the right amount of sweet. Even my boyfriend likes the frosting and he hates cream cheese.

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my cake was ok, it came out a little bread-like but sill good. I had to make 2 batches of the frosting, i don't know if i was just dumb enough to not realize that 2 cups wouldn't be enough or what

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I used smaller baking pans and got 2 layers out of this mix. I loved it, my husband loved and so did our guests. I didn't find it to have a bread-like consistency at all, it was super moist! Will be baking again for a family bbq-as cupcakes this time.

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This is a very practical, good cake. It only makes one layer and that's all I needed for this birthday cake. The food processor makes the whole dang thing for you! The hardest part is peeling the carrots!! Typical of Alton, this is intelligently done espec adding the shredded carrot to the flour mixture and tossing it with your hands...that way the carrot is evenly distributed throughout. Brilliant. Good tips from other cooks-- I doubled the spices, used greek yogurt and my own tip is using cold pressed coconut oil -- it's really healthy while veg oil is not-- and I used half white and half whole wheat pastry flour. Perfect cake. Next time I will make it into cupcakes.

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I served this carrot cake to my family and they were quite disappointed. I have always made Carrot cake but wanted to try a new recipe. I love Alton's recipes but this was a not a favorite. Not enough carrot flavor and different spices were used . I use only cinnamon. I will not make it again. My recipe is simple and what a flavor......

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Great, sturdy cake. The only complaint I have is that it's more like a bread than a cake - quite dense and not as soft as a carrot cake should be. Don't get me wrong, I love Alton Brown, but this definitely wasn't one of my favorites. My absolute FAVORITE carrot cake is from Joanne Chang's Flour Bakery book. Just remember that this recipe only makes one 9" round cake, so double the recipe if you're planning to layer with cream cheese frosting. Since we can't post links here, you can find the recipe on The Daily Meal dot com.

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This carrot cake is so delicious! I served it as the dessert with Easter dinner and everyone loved it and had seconds.
When I saw the recipe I was happy that it didn't have raisins or other fruit in it. I tastes really good too!
I followed the recipe exactly and it turned out great. It was pretty easy too. I strongly suggest using a kitchen scale to measure out the ingredients. I bought one for just $5. Alton Brown did a great job with this amazing carrot cake and cream cheese frosting.

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I wish that I had read the reviews before I made this cake. I agree that the cake was bland. Double the spices. I also agree that the cake was moist but too dense, more of a bread consistency. It took about 1/2 hour longer to bake than the time stated. My Easter dinner guests said they liked it but no one asked for seconds. I doubt that I'll make this cake again. The cream cheese frosting recipe, however, is a keeper.