Description
Alton Brown’s carrot cake delivers moist, spiced perfection with cream cheese frosting that elevates each delectable slice. Packed with grated carrots, warm cinnamon, and toasted pecans, this classic dessert promises a delightful journey through rich, comforting flavors you’ll savor to the last crumb.
Ingredients
Scale
Main Ingredients:
- 3 ¼ cups (6 medium) grated carrots, not peeled
- 3 large eggs
- 2 ½ cups all-purpose flour
- ¾ cup vegetable oil
- ¾ cup plain yogurt
Sweeteners and Sugars:
- 1 ⅓ cups plus 1 tablespoon granulated sugar
- ¼ cup dark brown sugar
- 2 cups confectioners’ sugar, sifted
Spices and Additional Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon kosher salt
- 1 (8-ounce) block of cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- butter, for the pan
Instructions
- Heat the oven to 350°F (175°C). Prepare a 9-inch (23-centimeter) round cake pan by lightly greasing and flouring its surface. Line the bottom with parchment paper for easy removal.
- Grate the carrots finely and set them aside in a large mixing bowl.
- Combine all dry ingredients (flour, baking powder, baking soda, salt, and spices) in a food processor. Pulse briefly to mix, then coat the grated carrots evenly with this dry mixture.
- Blend wet ingredients in the food processor: yogurt, eggs, brown sugar, granulated sugar, and vegetable oil. Mix until the ingredients are just incorporated with the carrot mixture.
- Pour the batter into the prepared cake pan, ensuring an even distribution.
- Bake on the middle oven rack for 45 minutes at 350°F (175°C).
- Reduce the oven temperature to 325°F (163°C) and continue baking for an additional 20-25 minutes. Check doneness by inserting a toothpick into the center – it should come out clean when the cake’s internal temperature reaches 205-210°F (96-99°C).
- Remove the cake from the oven and let it rest in the pan for 15 minutes.
- Transfer the cake to a wire rack and allow it to cool completely before frosting.
- For the frosting, use a stand mixer with a paddle attachment to cream together butter and cream cheese until smooth.
- Add vanilla extract and mix thoroughly.
- Gradually incorporate powdered sugar in four separate additions, mixing on low speed after each addition.
- Refrigerate the frosting for 5-10 minutes to achieve the ideal spreading consistency before applying to the cooled cake.
Notes
- Grate carrots just before mixing to capture maximum moisture and sweet natural flavors that transform this cake from ordinary to extraordinary.
- Yogurt works magic by infusing incredible tenderness into every single crumb, ensuring a supremely soft texture that melts in your mouth.
- Sifting powdered sugar eliminates pesky lumps, creating a silky-smooth frosting that spreads like a dream across your cake’s surface.
- Precise measurements guarantee consistent results, preventing potential baking disasters and delivering a perfectly balanced dessert every single time.
- Temperature checking with a thermometer eliminates guesswork, confirming your cake reaches the ideal internal temperature for perfect doneness and incredible texture.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 332 kcal
- Sugar: 24 g
- Sodium: 193 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 61 mg