Alton Brown Carrot Cake Recipe

This Alton Brown Carrot Cake recipe is a moist and spiced dessert, which calls for fresh hand-grated carrots and a unique whipped cream cheese frosting. It’s the best carrot cake you’ll ever make, ready in about 1 hour and 30 minutes.

Alton Brown Carrot Cake Ingredients

For the Carrot Cake

• 2 cups (260g) all-purpose flour, spooned and leveled
• 2 tsp baking soda
• ½ tsp fine sea salt
• 1 ½ tsp ground cinnamon
• 1 ¼ cups (295ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (190g) lightly packed brown sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300g) grated peeled carrots (5 to 6 medium carrots)
• 1 cup (120g) coarsely chopped pecans
• ½ cup (70g) raisins

For the Creamy Frosting

• 8 oz (225g) block cream cheese, at room temperature
• 1 ¼ cups (140g) powdered sugar
• 2 tsp cornstarch (optional, helps stabilize)
• ⅓ cup (80ml) cold heavy cream
• ½ cup (50g) coarsely chopped pecans, for topping

How To Make Alton Brown Carrot Cake

1. Prep the oven and pans: Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans. Line the bottoms with parchment paper, then grease the top of the paper. Alternatively, grease and flour the bottom and sides.
2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until very well blended.
3. Mix wet ingredients: In a separate large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Add the eggs one at a time, whisking well after each addition.
4. Combine the batter: Switch to a large rubber spatula. Scrape the sides and bottom of the bowl. Add the dry ingredients in three parts, gently stirring just until the flour disappears and the batter is smooth.
5. Add mix-ins: Stir in the grated carrots, chopped pecans, and raisins until evenly distributed.
6. Bake the layers: Divide the cake batter evenly between the two prepared cake pans. Bake for 35 to 45 minutes, or until the tops are springy when touched and a toothpick inserted into the center comes out clean.
7. Cool: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Carefully turn them out onto cooling racks, remove the parchment paper, and allow them to cool completely before frosting.
8. Make the frosting: In a medium bowl, sift or whisk together the powdered sugar and cornstarch. In a large bowl, beat the room temperature cream cheese with a handheld mixer on medium speed for 1–2 minutes until very smooth and creamy.
9. Whip the frosting: With the mixer on low speed, add the sugar/cornstarch mixture to the cream cheese a spoonful at a time until combined. Pour in the cold heavy cream. Beat on medium to medium-high speed for 2–3 minutes until the frosting is whipped, creamy, and holds soft peaks (like whipped cream).
10. Assemble: Frost the top of one cooled cake layer. Place the second layer on top. Use the remaining frosting to cover the top (and sides if desired, though the recipe suggests a naked side look). Top with chopped pecans.

Recipe Tips

• Hand grate the carrots: Use a box grater rather than a food processor. Hand-grating creates delicate shreds that melt into the cake batter, ensuring moisture without chunky texture.
• Frosting consistency: This is not a heavy, traditional cream cheese frosting. It uses whipped cream to create a lighter, cloud-like texture. Ensure the heavy cream is cold when added to help it whip up properly.
• Room temperature ingredients: Ensure the eggs and cream cheese are at room temperature. This prevents lumps in the batter and ensures the frosting is smooth.
• Measuring flour: Use the “spoon and level” method. Fluff the flour, spoon it into the cup, and level it off. Scooping directly can pack the flour and lead to a dry cake.

What To Serve With Alton Brown Carrot Cake

This rich cake needs simple accompaniments.

• Hot Coffee: A black coffee balances the sweet spice.
• Cold Milk: The classic partner.
• Vanilla Bean Ice Cream: If you want to be extra decadent.
• Hot Tea: Chai tea complements the cinnamon notes.

How To Store Alton Brown Carrot Cake

• Refrigerate: Frosted cake lasts in the refrigerator for up to 1 week. Keep covered with plastic wrap or a cake dome.
• Freeze: It is not recommended to freeze the frosted cake as the whipped texture may separate. You can freeze the unfrosted baked layers for up to 3 months.
• Leftovers: If you have leftover batter, this recipe makes excellent cupcakes (bake for 14–18 minutes).

Alton Brown Carrot Cake Nutrition Facts

• Calories: 535kcal
• Protein: 5.6g
• Carbohydrates: 56g
• Fat: 33g
• Saturates: 7g
• Sugar: 40g
• Salt: 0.3g

Nutrition information is estimated per slice (based on 16 slices).

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