Alton Brown Carrot Cake Recipe

This Alton Brown Carrot Cake Recipe is a moist and spiced dessert, which uses fresh grated carrots and plain yogurt. It’s the ultimate comfort food recipe, ready in about 1 hour and 40 minutes.

Alton Brown Carrot Cake Recipe Ingredients

Carrot Cake:

• Unsalted butter, for the pan
• 2 1/2 cups all-purpose flour, plus extra for pan
• 3 1/4 cups (6 medium) grated carrots, not peeled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher salt
• 1 1/3 cups plus 1 tablespoon granulated sugar
• 1/4 cup dark brown sugar
• 3 large eggs
• 3/4 cup plain yogurt
• 3/4 cup vegetable oil

Cream Cheese Frosting:

• 1 (8-ounce) block cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar, sifted

How To Make Alton Brown Carrot Cake Recipe

1. Prep the cake pan: Preheat oven to 350ºF. Butter and flour a 9-by-3-inch round cake pan and line the bottom with parchment paper.
2. Toss carrots with dry mix: Place grated carrots in a large bowl. In a food processor, blend flour, baking powder, baking soda, spices, and salt. Add to carrots and toss to coat.
3. Mix the wet ingredients: In the food processor, blend granulated sugar, brown sugar, eggs, and yogurt. With the processor running, slowly drizzle in the oil.
4. Combine batter: Pour the wet mixture into the carrot-flour mixture and stir until just combined.
5. Bake the cake: Pour the batter into the prepared pan. Bake at 350ºF for 45 minutes, then reduce to 325ºF and continue baking until the center reaches 205–210ºF, about 20–25 minutes.
6. Cool the cake: Let the cake cool in the pan for 15 minutes. Then remove from the pan and cool completely on a wire rack.
7. Make the frosting: In a stand mixer, blend cream cheese and butter until smooth. Add vanilla, then gradually add sifted confectioners’ sugar in 4 parts, mixing until smooth.
8. Chill and frost: Refrigerate frosting for 5–10 minutes before spreading onto the cooled cake.

Recipe Tips

• Do I need to peel the carrots?
  No, unpeeled carrots add extra flavor and texture. Just scrub them clean.
• Can I use pre-shredded carrots?
  It’s not ideal—freshly grated carrots are moister and blend better in the batter.
• Why use yogurt in carrot cake?
  Yogurt adds moisture and tang, enhancing texture and flavor.
• How do I know when the cake is done?
  Use a food thermometer—the center should be 205–210ºF for perfect doneness.
• How long should I chill the frosting?
  Just 5–10 minutes helps it firm up for easier spreading.

What To Serve With Carrot Cake

Carrot cake pairs beautifully with a range of drinks and sides:

• Hot coffee or chai tea
• Fresh berries or fruit salad
• Vanilla ice cream
• Sweet dessert wine
• Toasted walnuts or pecans on top

How To Store Carrot Cake

Refrigerate: Cover and store in the fridge for up to 5 days. Let come to room temp before serving.

Freeze: Wrap slices in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight.

Carrot Cake Nutrition Facts

• Calories: 420
• Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 52g
• Sugar: 35g
• Protein: 5g
• Fiber: 2g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this carrot cake in advance?
Yes, it’s even better the next day. Bake and frost up to a day ahead.

Can I add nuts or raisins?
Absolutely. Add up to 1 cup of chopped walnuts or raisins to the batter.

Can I use Greek yogurt?
Yes, plain Greek yogurt works well and adds extra creaminess.

Can I bake this in two pans for layers?
Yes, divide batter between two 9-inch pans and adjust bake time to about 30–35 minutes.

Try More Recipes:

• Alton Brown Taco Seasoning Recipe
• Alton Brown Skirt Steak Recipe
• Alton Brown Scrambled Eggs Recipe