Carrot Cake

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Carrot Cake

Yield: One 9-inch cake

Prep Time: 30 min

Cook Time: 20 min

This is an amazingly moist carrot cake. I was a little worried that a tall one-layer cake topped with frosting would feel like too-much cake, but I have to say that I absolutely adored this cake. Delicious!

Ingredients:

CAKE:
2 1/2 cups all-purpose flour
6 medium carrots, grated (about 10 ounces)- use medium grate
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cups granulated sugar
1/4 cup firmly packed dark brown sugar
3 large eggs
3/4 cup plain yogurt
3/4 cup canola oil

FROSTING:
1 (8 ounce) package cream cheese
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 1/2 cups (approximately) sifted powdered sugar

Directions:

Prepare cake:
1. Preheat oven to 350 degrees F. Spray 9-inch round, 3-inch deep cake pan with nonstick spray. Line the bottom of the pan with parchment paper.

2. Put carrots into a large mixing bowl.

3. In the bowl of a food processor, process flour, baking powder, baking soda, spices and salt for 5 seconds. If you don't have a processor, whisk these ingredients together very well instead. Add the flour mixture to the carrots and toss until they are well-coated with flour.

4. In the bowl of the food processor, combine sugar, brown sugar, eggs and yogurt. While the processor is running, drizzle in the oil. (Again, if you don't have a food processor, use a hand mixer instead... adding oil slowly while mixing). Pour this mixture into the carrot mixture and stir just until 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 the cake:
5. In a large bowl, combine cream cheese with butter and beat with a hand mixer on medium-speed just until blended. Add the vanilla and beat until combined. Add powdered sugar 1/2 cup at a time, beating until smooth between each addition. Use your own judgment on whether or not you need the entire 2 1/2 cups (preference on consistency). If the frosting is too soft, refrigerate for 5 to 10 minutes before frosting. Spread on a thick layer on top of the cake or frost top and the sides if you prefer.

Tips:

*A 3-inch deep (9-inch-round) cake pan is a must. This cake rises quite a bit to make a wonderfully tall 9-inch cake.
*It's important to line the cake pan with parchment paper- it will make the cake come out of the pan easily, with no chunks left behind.
*I highly recommend bake even cake strips- simply wrap them around the cake pan and they allow your cake to rise e-v-e-n-l-y!
*You can bake the cake one day, let it cool completely, wrap it in plastic wrap and then frost it the next day. It should stay nice and moist.

Source: RecipeGirl.com (Adapted from Food Network (Alton Brown))

Leave a Comment




12 Responses to “Carrot Cake”

  1. 1

    Crepes of Wrath — April 7, 2010 @ 1:36 PM

    The little carrots on top are so cute!

  2. 2

    Kaitlin — April 7, 2010 @ 2:25 PM

    I love Alton’s recipes. Although my favorite carrot cake recipe does contain pineapple, coconut and pecans, I still feel like this is worth trying.

    This photo is beautiful. That orange is the perfect color to accompany the cake!

  3. 3

    gertrude — April 7, 2010 @ 3:45 PM

    I’ve been planning to bake a carrot cake since I just bought a huge bag of carrots. I might give this recipe a shot as it look pretty easy using food processor.

  4. 4

    Lalaland — April 7, 2010 @ 7:53 PM

    Hi
    Lovely cake! Any recipe for the little carrot on top? Tks.

  5. 5

    Lori Lange — April 8, 2010 @ 4:27 AM

    I’ve made the little carrots before from Marzipan http://www.recipegirl.com/2009/04/05/how-to-make-marzipan-carrots/ but the ones pictured on this cake are simple little sugary confections that I bought at a baking supply store.

  6. 6

    kathy — April 8, 2010 @ 10:42 AM

    Carrot cake, my favorite. I have tried out different recipes of this cake. Thanks for this post. I will try this later.

  7. 7

    Sarah — August 20, 2010 @ 9:34 AM

    This sounds amazing. I’ve been looking for a clean cut recipe like this one without the fuss. :D

  8. 8

    Carolyn — April 24, 2012 @ 6:43 AM

    Hi Lori!

    Love this recipe, I made it last night for my sisters birthday. I only tasted a tiny bit (some was just begging to be shaved from the top :) but I could tell already it was amazing. The frosting is going to be good too, I can tell it’s about the same ratio you used on the red velvet cheesecake (MY FAVORITE CAKE EVER) and that frosting was amazing.

    So here comes my question, do you think I could make this into a carrot cake cheesecake – In the same style as the red velvet one you posted? I was thinking I would have to increase the carrot cake recipe by about half maybe??? And then bake them in two regular 9″ pans..??? and just keep and eye on them??? Then I would just follow the directions from your other recipe, making the cheesecake, freezing it and then assembling it all later… What do you think? I think it could work. The only thing I wasn’t sure about was the baking temp.. I would probably just bake at 350, and then “watch” them. I figured that the 45 min at 350 then 20 min at 325 was because this was such a tall cake.

    Any advice you could give would be appreciated, I consider you an expert. Whenever I need a delicious yet impressive recipe, this is my first stop. You never disappoint, and your instructions are so wonderful – I am always successful, and that’s amazing!

  9. 9

    Lori Lange — April 26, 2012 @ 10:15 AM

    It’s SO funny that you are asking me this question… since I looked at this very cake recipe a couple of weeks before Easter and was thinking of making a Carrot Cake Cheesecake Cake out of it! I never got around to it, but I think it’s a great idea. This particular cake though comes out rather tall, so increasing the cake recipe by half would be just about perfect (if you can figure that out). The baking temp could stay the same, but just watch the time. Good luck, and please do let me know if you try it out!

  10. 10

    Carolyn — April 27, 2012 @ 10:55 AM

    I am going to – thanks! I am planning it for the Saturday before Mothers Day. I was SO pleased with how this cake turned out, I loved that it was a tall cake vs. the traditional 2-3 layer ones you see. And I loved the nonchalant-ness (is that a word) of the frosting on top. I am excited to make a “special” mothers day carrot cake cheesecake though. I will let you know ASAP!

    Thanks Lori, and happy mothers day to you too!

  11. 11

    Priscilla — September 24, 2012 @ 5:11 AM

    Mmm nice cake .wanted to ask u if i hav to ground d carrots

  12. 12

    Lori Lange — September 25, 2012 @ 11:01 AM

    Just use a box grater to shred them.