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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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).
- Cooling Stage: Allow the cake to rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- 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.
- 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