Alton Brown’s carrot cake combines the perfect use of spices like cinnamon and nutmeg with the creamy tanginess of yogurt and a rich cream cheese frosting.
Prepping the carrots might take a bit, but trust me, it’s worth it to get that moist texture.
One tip: make sure to line your cake pans with parchment paper to avoid sticking.
I love how this recipe is both flavorful and easy to follow.
How to Make Alton Brown Carrot Cake
Ingredients
- 2 1/2 cups Carrots (grated)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar (packed)
- 4 Eggs
- 1 1/2 cups Oil (vegetable or canola)
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1 tsp Salt
- 1/2 cup Pecans (toasted and chopped)
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F.
Lightly grease a 9-by-3-inch round cake pan and dust it with flour.
Line the bottom with parchment paper.
Step 2:
Put your grated carrots in a large mixing bowl.
Set aside.
In another bowl, combine the flour, baking powder, baking soda, spices, and salt.
Step 3:
In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until fully combined.
Gradually add in the oil while continuing to whisk.
Step 4:
Add the flour mixture to the wet ingredients and mix until just combined.
Fold in the grated carrots and chopped pecans.
Pour the batter into the prepared cake pan.
Step 5:
Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.
Tips and Tricks for Making This Recipe
Use Fresh Carrots
Always use freshly grated carrots instead of pre-shredded ones to ensure a moist cake.
Parchment Paper is Essential
Lining the bottom of your cake pan with parchment paper helps in easy removal of the cake.
Spices are Key
Don’t skimp on the spices as they add warmth and depth to the flavor of the cake.
Don’t Overmix
When combining wet and dry ingredients, mix until just combined to avoid a dense cake.
Toast the Pecans
Toasting the pecans enhances their flavor and adds a delightful crunch to the cake.
What to Serve with Alton Brown Carrot Cake
Many people love serving fresh fruit salad with Alton Brown’s carrot cake, as it provides a great contrast in flavor and texture.
A citrus glaze over the fruit can invigorate your palate alongside the cake.
Vanilla ice cream is a classic pairing that brings a comforting cold contrast to the warm, spiced cake.
For something light, a dollop of flavored whipped cream, such as vanilla or cinnamon, can work wonders!
Cream cheese frosting can be added to enhance the tangy taste of the carrot cake.
You might not think of this, but salted caramel nut brittle works wonderfully too.
The savory, sweet, and nutty flavors of the brittle complement the dessert perfectly.
Adding this brittle can also bring an extra crunch to each bite of the carrot cake.
For those looking to switch things up, try serving the cake with a dollop of sour cream on the side.
The slight tanginess of the sour cream can balance out the sweeter components of the cake.
Lastly, consider pairing the carrot cake with a light and refreshing mint tea.
The herbal notes of the tea will cleanse your palate and enhance the rich flavors of the cake.
Variations and Substitutions
Nut Allergies?
If you have a nut allergy, it’s easy to skip the nuts entirely and still have a delicious carrot cake.
Alternately, you could try using sunflower seeds or pumpkin seeds. They add a nice crunch without any nut complications.
Adding Pineapple
Pineapple is a popular addition to carrot cake.
It adds extra moisture and a subtle sweetness that complements the spices well.
Just make sure to drain canned pineapple thoroughly to avoid making the cake too wet.
Cacao Nibs Instead of Nuts
For a chocolate twist, consider substituting nuts with cacao nibs.
They provide a crunchy texture and pair wonderfully with the spices in the cake.
Using Whole Wheat Flour
Whole wheat flour can be used instead of all-purpose flour to add a bit of nuttiness and extra fiber.
Just keep in mind that the cake may be slightly denser.
Vegan Options
For a vegan version, use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg).
Also, use vegan cream cheese for the frosting.
Gluten-Free
Make the cake gluten-free by using a 1:1 gluten-free baking flour blend.
This substitution works seamlessly and ensures everyone can enjoy the cake.
Trying different variations and substitutions allows you to make the carrot cake your own.
Explore these options and tailor the cake to your preferences!
How to Store Leftover Alton Brown Carrot Cake
To store leftover Alton Brown Carrot Cake, follow these simple steps to keep it fresh and tasty!
If the cake is frosted, put it in the fridge for about 15 minutes to let the frosting harden before wrapping.
Once cooled, get some plastic wrap and wrap the cake as a whole or individual slices.
Whole cakes may need double-wrapping for best results.
Prevent Air Exposure
For both frosted and unfrosted cakes, avoid air exposure which can dry out the cake.
Wrap tightly and check for loose edges in the plastic wrap.
Tighten any gaps to create an airtight seal.
Refrigerate for Short-Term Storage
Place the wrapped cake in the refrigerator if you plan to eat it within a few days.
In the fridge, carrot cake can last up to 5 days.
Store it in an airtight container to retain its moisture and texture.
Freeze for Long-Term Storage
For long-term storage, you can freeze your carrot cake.
Wrap it well in plastic wrap and then a layer of aluminum foil to prevent freezer burn.
Carrot cake can last for up to four months in the freezer.
When you’re ready to enjoy it, let the cake thaw in the fridge overnight.
Common Mistakes to Avoid
Make sure you don’t use too much baking powder.
Too much baking powder can cause the cake to rise quickly and then collapse.
Use precise measurements to get the best texture for your cake.
Don’t forget to grate the carrots finely.
Large carrot pieces will not cook properly and can ruin the texture.
Smaller pieces blend in better and cook evenly.
Avoid using butter instead of oil in this recipe.
Butter won’t make the cake as moist as oil.
Stick to oil for that rich, moist finish.
Alton Brown Carrot Cake Recipe
Ingredients
- 2 1/2 cups Carrots grated
- 1 cup Granulated Sugar
- 1 cup Brown Sugar packed
- 4 Eggs
- 1 1/2 cups Oil vegetable or canola
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1 tsp Salt
- 1/2 cup Pecans toasted and chopped
Instructions
- Preheat your oven to 350°F.
- Lightly grease a 9-by-3-inch round cake pan and dust it with flour.
- Line the bottom with parchment paper.
- Put your grated carrots in a large mixing bowl.
- Set aside.
- In another bowl, combine the flour, baking powder, baking soda, spices, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until fully combined.
- Gradually add in the oil while continuing to whisk.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Fold in the grated carrots and chopped pecans.
- Pour the batter into the prepared cake pan.
- Bake the cake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and allow it to cool completely on a wire rack.