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Carrot Cake

Alton Brown
Print Recipe
Course Dessert

Ingredients
  

  • 2.5 cups all-purpose flour
  • 3.25 cups grated carrots, not peeled ( approx 6 medium )
  • 1 tsp baking powder
  • 1 tsp baking sode
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg ( like anyone does this fresh )
  • 1/4 tsp cloves ( optional )
  • 1/2 tsp kosher salt ( like anyone has kosher salt on hand )
  • 1 1/3 cup sugar, plus 1 tbsp
  • 1/4 cup dark brown sugar ( 2x amount of molasses )
  • 3 large eggs ( room temp is best )
  • 3/4 cup plain yogurt ( sour cream also works )
  • 3/4 cup vegetable oil ( neutral flavoured )

Cream Cheese Frosting

  • 8 oz cream cheese, room temp
  • 4 tbsp unsalted butter, room temp
  • 1 tsp vanilla extract
  • 2 cup confectioner's sugar

Instructions
 

Prep

  • Preheat oven to 350F
  • Butter and flour a 9x3 round cake pan.
  • Line the bottom with parchment paper.

Cake

  • Put the carrots in a large mixing bowl and set aside.
  • Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds.
  • Add the mixture to the carrots and toss until they are well coated with the flour.
  • 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.
  • Pour this mixture into the carrot mixture and stir until just combined.
  • Pour batter into the prepared cake pan and bake on the middle rack of the oven for 45 minutes.
  • Reduce the heat to 325ºF and bake until the cake reaches 205 to 210ºF in the center, about 20 to 25 minutes more.
  • Remove the pan from the oven and allow cake to cool 15 minutes in the pan.
  • After 15 minutes, turn the cake out onto a wire rack and allow to cool completely before frosting.

Cream Cheese Frosting

  • In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. If you don't have a stand mixer, just beat it with a hand mixer.
  • Add the vanilla and beat until combined. 
  • With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition.
  • Place the frosting in the refrigerator for 5 to 10 minutes before using.