Alton Brown's Carrot Cake
Really easy to make and has excellent flavor and texture.
- unsalted butter for the pan
- 12 oz. flour (approx. 2 1/2 cups)
- 12 oz. grated carrots; medium grate
- 1 Tspn baking powder
- 1 Tspn baking soda
- 1/4 Tspn ground allspice
- 1/4 Tspn cinnamon
- 1/4 Tspn ground nutmeg
- 1/2 Tspn salt
- 10 oz. sugar (approx. 1 1/3 cups)
- 2 oz. dark brown sugar (1/4 cup firmly packed)
- 3 large eggs
- 6 oz. plain yogurt
- 6 oz. vegetable oil
Preheat oven to 350 degrees F.
Butter and flour a 9"X3" round cake pan. Line the bottom with parchment paper. Set Aside.
Put 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 the mixture to the carrots and toss until the carrots are well coated with 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 the batter into the prepared cake pan and bake on the middle rack of the over for 45 minutes.
Reduce heat to 325 degrees F. and bake for another 20 minutes or until the cake reaches 205-210 degrees in the center.
Remove the pan from the oven and allow the cake to cool for 15 minutes in the pan.
After 15 minutes, turn the cake out onto a rack and allow to cool completely.