Alton Brown’s Heavenly Carrot Cake Recipe For Sweet Tooths

Carrot cake weaves a tapestry of nostalgic flavors that transport you straight to grandma’s kitchen.

This timeless dessert transforms humble root vegetables into a symphony of taste and texture.

Warm, aromatic spices whisper memories of cozy afternoons and family gatherings.

Cinnamon and nutmeg dance through tender, moist crumbs, creating a sensory experience that feels like a culinary hug.

Each slice tells a story of love, crafted from simple ingredients that magically blend into something extraordinary.

The beauty of this cake lies in its ability to surprise and delight even the most discerning palate.

Grab your mixing bowl and get ready to create a dessert that will become an instant classic in your recipe collection.

Quick Recipe Overview

Prep Time: 40 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Calories: 500 kcal

Servings: 11

Alton Brown’s Carrot Cake Ingredient List

• All-Purpose Flour: Choose unbleached flour for richer flavor and better texture.
• Baking Powder: Look for fresh, unexpired powder to ensure proper cake rising.
• Baking Soda: Select aluminum-free version for cleaner taste.
• Salt: Use fine sea salt for smooth, even distribution.
• Spices: Opt for freshly ground spices to maximize aromatic intensity.

• Eggs: Select large, room-temperature eggs for smoother batter incorporation.
• Brown Sugar: Pick dark brown sugar for deeper caramel undertones.
• Granulated Sugar: Use fine-grain sugar for seamless blending.
• Vegetable Oil: Choose neutral-flavored oil like canola for consistent moisture.
• Yogurt: Select full-fat yogurt for richer, more tender crumb.

• Cream Cheese: Use full-fat, room-temperature cream cheese for silky consistency.
• Butter: Select high-quality unsalted butter for controlled sweetness.
• Powdered Sugar: Sift to prevent lumpy frosting texture.
• Vanilla Extract: Choose pure vanilla extract for authentic flavor profile.

Baking Tools for Alton Brown’s Carrot Cake

• Food Processor: Essential for quickly blending and mixing dry and wet ingredients.
• 9×3-inch Circular Cake Pan: Perfect size for this carrot cake recipe.
• Parchment Paper: Helps with easy cake removal and prevents sticking.
• Stand Mixer with Paddle Attachment: Ideal for creating smooth, creamy frosting.
• Wire Rack: Allows cake to cool evenly without getting soggy.
• Measuring Cups and Spoons: Ensures precise ingredient quantities.
• Spatula: Helps fold ingredients and spread frosting smoothly.
• Oven: Needed for baking the cake at specified temperatures.
• Refrigerator: Used for chilling the frosting before application.

Making Alton Brown’s Carrot Cake at Home

• Warm Up Your Kitchen

Crank the oven to 350°F and grab a cake pan. Brush the inside with butter and line the bottom with parchment paper for a smooth cake release.

• Whip Together Dry Components

Toss salt, spices, baking soda, flour, and baking powder into a food processor. Give it a quick pulse to blend everything smoothly.

• Dance with Carrots

Tumble carrots into the powdery mix, spinning them until they’re completely dusted with flour.

• Create Magical Wet Blend

Combine yogurt, eggs, sugars, and vegetable oil in the food processor. Swirl everything together until the mixture looks silky and unified. Gently fold in the carrot-coated goodness.

• Bake and Transform

Pour the batter into your prepared pan. Slide it into the middle rack and let the oven work its magic for about 45 minutes.

• Finish the Baking Journey

Lower the temperature to 325°F and continue baking for another 20-25 minutes. The cake is ready when its center reaches a toasty 205-210°F.

• Cool and Relax

Rescue the cake from the oven. Let it rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.

• Craft Creamy Frosting

Whip butter and cream cheese in a stand mixer until they become light and fluffy. Add a splash of vanilla for extra excitement.

• Sweeten the Deal

Slowly introduce powdered sugar in small batches, mixing gently after each addition. The frosting should look dreamy and smooth.

• Chill and Decorate

Pop the frosting in the refrigerator for a quick 5-10 minute cooldown. Once the cake is completely cold, spread the frosting with love and joy.

Alton Brown’s Tips for Moist Carrot Cake

• Swap Ingredients Wisely: Replace yogurt with sour cream or applesauce for a different moisture profile. Greek yogurt adds extra protein and tanginess to the cake base.
• Customize Spice Blends: Experiment with nutmeg, cardamom, or ginger to create unique flavor dimensions. Ground cloves can provide a warm, deep undertone that complements carrots perfectly.
• Make It Gluten-Free: Substitute all-purpose flour with almond flour or gluten-free flour blend for celiac-friendly version. Add xanthan gum to help maintain cake's structural integrity.
• Add Texture Boosters: Incorporate chopped walnuts, pecans, or toasted coconut flakes into batter for extra crunch. Dried pineapple chunks can introduce tropical sweetness and interesting texture variation.

Serving Ideas for Alton Brown’s Carrot Cake

• Serve Alongside Fresh Delights: Pair this carrot cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra creamy touch.
• Elevate with Garnish Magic: Sprinkle chopped walnuts or pecans on top of the frosted cake to add a delightful crunch and nutty flavor profile.
• Create Party-Perfect Slices: Cut cake into neat wedges for elegant dessert presentation at gatherings, brunches, or afternoon tea celebrations.
• Preserve Freshness Technique: Store leftover cake in an airtight container in the refrigerator for up to 5 days, allowing flavors to develop and maintain moisture.

How to Store Alton Brown’s Carrot Cake

• Preserve Cake Freshness: Store the carrot cake in an airtight container at room temperature for 2-3 days. Cover tightly to maintain moisture and prevent drying out.
• Refrigerate for Extended Enjoyment: Wrap the cake in plastic wrap or store in a sealed container in the refrigerator for up to 5 days. Cold storage helps preserve the cream cheese frosting's texture and flavor.
• Freeze for Future Cravings: Slice the cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Frozen carrot cake stays delicious for 2-3 months. Thaw overnight in the refrigerator before serving.
• Frosting Care Tips: Keep cream cheese frosting refrigerated when not in use. If the frosting becomes too soft, briefly chill in the refrigerator for 10-15 minutes to restore its spreadable consistency.

Moist Alton Brown Carrot Cake Recipe

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4.8 from 14 reviews

• Total Time: 1 hour 40 minutes
• Yield: 11 1x

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Description

Alton Brown’s carrot cake blends rich spices with creamy cream cheese frosting. Delicate layers of moist cake showcase complex flavors and expert baking techniques you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

• 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
• 1 ⅓ cups plus 1 tbsp granulated sugar
• ¼ cup dark brown sugar
• 2 cups confectioners’ sugar, sifted
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground allspice
• ½ tsp ground cinnamon
• ½ tsp freshly ground nutmeg
• ½ tsp kosher salt
• 1 (8-oz) block of cream cheese, at room temperature
• 4 tbsps unsalted butter, at room temperature
• 1 tsp vanilla extract
• butter, for the pan

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Instructions

1. Preparation: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper for effortless cake removal.
2. Ingredient Fusion: Finely grate carrots and combine with dry ingredients in a food processor, ensuring even coating of the carrots with flour, baking powder, baking soda, salt, and spices.
3. Batter Creation: Blend wet ingredients in the food processor, incorporating yogurt, eggs, brown sugar, granulated sugar, and vegetable oil until just combined with the carrot mixture.
4. Baking Process: Transfer the batter to the prepared pan, distributing evenly. Bake on the middle oven rack for 45 minutes, then reduce temperature to 325°F (163°C) and continue baking for 20-25 minutes until a toothpick inserted comes out clean and the internal temperature reaches 205-210°F (96-99°C).
5. Cooling Stage: Allow the cake to rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. Frosting Preparation: Using a stand mixer with a paddle attachment, cream butter and cream cheese until smooth. Add vanilla extract, then gradually incorporate powdered sugar in four additions, mixing on low speed.
7. Final Touch: Refrigerate frosting for 5-10 minutes to achieve optimal spreading consistency, then apply to the fully cooled cake.

Notes

• Measure Precisely: Use exact measurements for ingredients to ensure the cake’s perfect texture and taste.
• Grate Carefully: Finely grate carrots to distribute moisture evenly and prevent clumping in the batter.
• Check Doneness Accurately: Use an instant-read thermometer to confirm the cake’s internal temperature between 205-210°F for optimal moisture and doneness.
• Chill Frosting Strategically: Refrigerate frosting briefly to reach the ideal spreading consistency, making decorating easier and smoother.

• Prep Time: 40 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 500
• Sugar: 64 g
• Sodium: 350 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg