Alton Brown’s classic carrot cake is a perfect blend of moist and fluffy, lightly spiced and loaded with carrots. This delicious dessert is sure to be a hit at your next gathering.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
3 large eggs
1 cup white sugar
1 cup packed light brown sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated carrots
1 cup chopped walnuts, optional

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, beat together the eggs, white sugar and brown sugar until light and fluffy. Beat in the oil and vanilla. Gradually mix in the dry ingredients. Fold in the carrots and walnuts. Spread evenly into the prepared pan.
Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Let cool in the pan before frosting.

Nutritional Information

Each serving of Alton Brown’s classic carrot cake contains:

Calories: 350
Fat: 15g
Carbohydrates: 46g
Protein: 5g

Tips

You can substitute 1 cup of applesauce for the oil for a healthier version.
Use freshly grated carrots for best results.
You can add 1 cup of raisins or other dried fruit for an extra sweet treat.

Notes

This recipe makes a moist and delicious cake. You can also use this recipe to make cupcakes, just reduce the baking time to 20-25 minutes.

Serving Suggestions

Alton Brown’s classic carrot cake is delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.

Frequently Asked Questions

Q: Can I make this cake ahead of time?

A: Yes, you can make this cake up to two days in advance. Just let it cool completely, then wrap it in plastic wrap or store in an airtight container.

Q: Can I freeze this cake?

A: Yes, you can freeze this cake. Let it cool completely, then wrap it in plastic wrap or store in an airtight container. Freeze for up to three months.

Recipe 2: Alton Brown’s Carrot Cake Cupcakes

These carrot cake cupcakes are a delicious twist on Alton Brown’s classic carrot cake. They are moist and fluffy and perfect for a quick snack or dessert.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
3 large eggs
1 cup white sugar
1 cup packed light brown sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated carrots
1 cup chopped walnuts, optional

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with cupcake liners.
In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large bowl, beat together the eggs, white sugar and brown sugar until light and fluffy. Beat in the oil and vanilla. Gradually mix in the dry ingredients. Fold in the carrots and walnuts. Fill the cupcake liners with the batter, about 3/4 full.
Bake for 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of the cupcake comes out clean. Let cool in the pan before frosting.