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Course: Sweets
Keyword: Baking, Carrot Cake, Comfort Food, Desserts, Easter, Southern, Spring

Carrot Cake

ACTIVE TIME: 40 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 1 (9-inch) cake
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Carrot Cake

  • Unsalted butter, for the pan
  • 2 1/2 cups all-purpose flour, plus extra for pan
  • 12 ounces (6 medium) carrots, grated
  • 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 kosher salt
  • 1 1/3 cups granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 3 large eggs
  • 6 ounces plain yogurt
  • 6 ounces 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 powdered sugar

Specialized Hardware

  • Food processor
  • Instant-read thermometer
ACTIVE TIME: 40 minutes
TOTAL TIME: 2 hours 50 minutes
Yield: 1 (9-inch) cake


Carrot Cake

  • Heat oven to 350ºF. Butter and flour a 9-by-3-inch round cake pan. Line the bottom with parchment paper. Set aside.
  • Put the carrots in 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 batter into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325ºF and bake until the cake reaches 205 to 210ºF in the center, about 20 minutes more.
  • 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 wire rack and allow to cool completely before frosting.

Cream Cheese Frosting

  • 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, beating until smooth between each addition.
  • Place the frosting in the refrigerator for 5 to 10 minutes before using.
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