Ingredients for Carrot Cake Alton Brown
- Unsalted Butter
- 2 cups all-purpose flour
- 2 cups grated carrots
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Allspice
- Ground Cinnamon
- Nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- Dark Brown Sugar
- 3 large eggs
- Plain Yogurt
- 1/2 cup vegetable oil
- Cream Cheese
- Vanilla Extract
- Powdered Sugar
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How to Make Carrot Cake Alton Brown
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round, 3-inch deep cake pan. Line the bottom with parchment paper.
- Grate 2 cups of carrots and set aside.
- In a food processor, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Pulse for 5 seconds until combined.
- Add the grated carrots to the dry ingredients and toss gently until evenly coated.
- In the food processor, combine 1 1/2 cups granulated sugar, 3/4 cup packed brown sugar, 3 large eggs, and 1 cup plain Greek yogurt. Process until smooth.
- With the food processor running, slowly drizzle in 1/2 cup vegetable oil until fully incorporated.
- Pour the wet ingredients into the carrot mixture and stir gently until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 45 minutes at 350°F (175°C).
- Reduce oven temperature to 325°F (165°C) and continue baking for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean, and the internal temperature reaches 205-210°F (96-99°C).
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, frost with your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
310g
Fat
65g
Carbs
37g
