Carrot Cake – Alton Brown
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Carrot Cake – Alton Brown
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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In a large bowl, combine the grated carrots, flour, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix well.
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Pour the batter into the prepared baking pan and spread it evenly.
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Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a separate bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Sprinkle chopped nuts on top of the frosting, if desired.
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Allow the cake to rest for at least 1 hour before serving.
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Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
