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Carrot Cake
Recipe courtesy Alton Brown, 2005

Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
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 salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Instructions
Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set
aside.

Put the carrots into 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 into the prepared cake pan and bake on the middle rack of
the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until
the cake reaches 205 to 210 degrees F in the center.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


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 rack and allow cake to cool completely. Frost with cream cheese frosting after
cake has cooled completely.


Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

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 and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Yield: approximately 2 cups

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Copyright 2006 Television Food Network, G.P., All Rights Reserved