Carrot Cake Recipe Alton Brown
Carrot Cake Recipe Alton Brown delivers a moist, flavorful cake that balances sweetness and spice through grated carrots, warm cinnamon, nutmeg, and allspice.Yogurt adds tenderness, while cream cheese frosting provides creamy, tangy contrast. The recipe was created to showcase careful technique and ingredient balance, appealing to bakers who enjoy exploring new textures and flavors.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Box grater or food processor for carrots
- Whisk or electric mixer
- Spatula
- 9-inch round cake pan (or equivalent)
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 12 ounces grated carrots about 6 medium carrots
- Unsalted butter for greasing the pan
- 2 1/2 cups all-purpose flour plus extra for the pan
- 3 large eggs
- 1/4 teaspoon ground allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 1/3 cups granulated sugar
- 1/4 cup dark brown sugar
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- 1/2 teaspoon salt
For the Cream Cheese Frosting:
- 4 tablespoons unsalted butter at room temperature
- 1 8-ounce block cream cheese, at room temperature
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the pan and oven
- Preheat the oven to 175°C. Grease your cake pan or pans with butter, then lightly dust them with flour. Tap out any excess flour so the cake doesn’t stick.
Mix the dry ingredients
- In a medium bowl, combine the flour, baking powder, baking soda, allspice, nutmeg, cinnamon, and salt. Whisk them together thoroughly and set aside.
Combine sugars and wet ingredients
- In a large bowl, beat the eggs with the granulated sugar and brown sugar until smooth. Stir in the yogurt and vegetable oil until the mixture is well combined.
Incorporate the dry ingredients
- Gradually add the dry ingredient mixture to the wet ingredients. Fold gently until just combined. Be careful not to over mix, as this can make the cake dense.
Add the carrots
- Gently fold the grated carrots into the batter until they are evenly distributed.
Bake the cake
- Pour the batter into the prepared pan(s) and smooth the surface. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the frosting
- In a medium bowl, beat the butter and cream cheese together until smooth. Gradually add the sifted confectioners’ sugar and vanilla extract. Beat until creamy and spreadable.
Assemble the cake
- Once the cake has cooled completely, spread the frosting evenly over the top. If you have two layers, add frosting between the layers as well. Slice and serve.
Notes
Note: This Carrot Cake Recipe Alton Brown is wonderfully moist thanks to the yogurt and oil, while the grated carrots provide natural sweetness and texture. Freshly ground spices enhance the flavor without overpowering it. Make sure the cake is completely cooled before frosting to prevent melting.
Nutrition Facts Of Carrot Cake Recipe Alton Brown
Calories: 370 kcal | Carbohydrates: 48 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 6 g | Sugar: 32 g | Fiber: 2 g