Alton Brown's Carrot Cake
Alton Brown's classic carrot cake made with freshly grated carrots, warm spices, and yogurt for extra moisture. Topped with cream cheese frosting.
Ingredients
Equipment Needed
- 9-inch round cake pan (3-inch deep)
- food processor
- candy thermometer
Ingredients
Equipment Needed
- 9-inch round cake pan (3-inch deep)
- food processor
- candy thermometer
Instructions
Prepare the Pan
- 1
Preheat oven
Preheat oven to 350°F.
- 2
Prepare cake pan
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Mix the Batter
- 1
Prepare carrots
Put the carrots into a large mixing bowl and set aside.
- 2
Process dry ingredients
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.
- 3
Coat carrots
Add this mixture to the carrots and toss until they are well-coated with the flour.
- 4
Process wet ingredients
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. With the processor still running drizzle in the vegetable oil.
- 5
Combine mixtures
Pour this mixture into the carrot mixture and stir until just combined.
Bake and Cool
- 1
Pour batter
Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.
- 2
Reduce heat and continue baking
Reduce the heat to 325°F and bake for another 20 minutes or until the cake reaches 205-210°F in the center.
- 3
Cool in pan
Remove the pan from the oven and allow cake to cool 15 minutes in the pan.
- 4
Turn out and cool
After 15 minutes, turn the cake out onto a rack and allow cake to cool completely.
- 5
Frost
Frost with cream cheese frosting after cake has cooled completely.
Cook's Notes
Cover with cream cheese icing. The cake is done when it reaches 205-210°F in the center. Allow to cool completely before frosting for best results.
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