Carrot Cake - Alton Brown
photo by teresas
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- unsalted butter, for the pan
- 12 ounces flour (plus extra for pan)
- 12 ounces grated carrots, medium grate (approximately 6 medium)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly ground nutmeg
- 1⁄2 teaspoon salt
- 10 ounces sugar (approximately 1 1/3 cups)
- 2 ounces dark brown sugar (approximately 1/4 cup firmly packed)
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
-
Cream Cheese Frosting
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted (approximately 2 cups)
directions
- Preheat oven to 350 degrees F.
- Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
- Put the carrots into 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 this 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 into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
- 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 rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
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RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.