Best 2 Carrot Cake Alton Brown Recipes

Indulge in the delectable Carrot Cake, a classic dessert elevated to new heights with Alton Brown's culinary expertise. This moist and flavorful cake boasts a harmonious blend of sweet carrots, warm spices, and a hint of nuts, encased in a luscious cream cheese frosting. But the journey doesn't end there – discover variations that cater to every taste bud, from a gluten-free rendition to a delightful vegan option, each promising a unique and unforgettable experience. Embark on a culinary adventure with Alton Brown's Carrot Cake, where tradition meets innovation, and every bite tells a story.

Let's cook with our recipes!

CARROT CAKE - ALTON BROWN

Carrot Cake - Alton Brown image

Make and share this Carrot Cake - Alton Brown recipe from Food.com.

Provided by LisaAD

Categories Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

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
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted (approximately 2 cups)

Steps:

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.

CARROT CAKE

Carrot Cake image

Provided by Alton Brown

Categories dessert

Time 2h50m

Yield 1 (9-inch) cake

Number Of Ingredients 15

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose 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, recipe follows

Steps:

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.
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups

Tips:

Use a fine grater to grate the carrots for a smooth texture.
Toast the nuts for a richer flavor.
Don't overmix the batter, or the cake will be tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.

Conclusion:

Alton Brown's Carrot Cake is a delicious and moist cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with your family and friends.