24 Carrot Cake

Ok.  It was more like 6 carrots total, but “6 carrot cake” doesn’t have the same ring to it.

I made the trek back home for Easter weekend to fulfill my daughterly/sisterly duties to see my family.  And to see this face:

and use this phenomenal appliance:

Jealous doesn’t even begin to describe my affection towards my mom’s kitchen.  The counter space is at least 20 times more than mine (and that’s not a hyperbole.  I literally work with roughly 2 feet x 2 feet of counter space.)  And she has the one kitchen appliance I’ve been lusting after for years. It’s only obvious I had to make something and use this kitchen.  I had 2 factors in my decision: must use the Kitchenaid mixer, and (try) to make it Easter themed.  Bunnies eat carrots.  Frosting is ridiculously fun to make in a stand mixer.  Done and done.  Say hello to Alton Brown’s carrot cake recipe.

The ingredients lined up and ready for some mixing:

Another oh so neat appliance my mom has is this mighty little device called a SaladShooter.  I would have been shredding carrots by hand for hours if it wasn’t for this beauty.  I just chopped up the carrots and stuck them in the machine and literally within seconds, it shoots out perfectly shredded carrots:

Giving the batter a few final mixes:

Almost done:

While the cupcakes were baking away, I got to play with the mixer and make the frosting:

The walnut-free batch of cupcakes:

And the (better) batch with walnuts:

The dishful thinker’s tips:

  • The baking time is for a full cake.  Since I was making cupcakes, I attempted to adjust the cooking time accordingly, but unfortunately ended up with a little overbaked and slightly drier than I would have liked cupcakes.  I’m going to have to keep fudging with the time, but let’s just say if you make cupcakes out of this recipe, cook it for less than 35 minutes at 350°.
  • I’m not a fan of refrigerated cake or cupcakes, but you’ll want to put up with that if you want to avoid food poisoning.  Since the frosting is made with real cream cheese and there aren’t any preservatives in it, err on the side of food safety and keep ’em cold.
  • Some people like walnuts and some people don’t.  Make it easy to distinguish which have nuts by topping them with a single piece of walnut.  Added bonus: it makes them look pretty:)
  • While I’m on the topic of walnuts…the recipe actually doesn’t include them.  But it’s really not that difficult to toss some in.  Add in whatever your heart desires.  Go “nuts”!
  • I really have no idea what I would do without the SaladShooter.  I wonder if they sell pre-shredded carrots.  They should, right?



  • 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


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.

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.

Yield: approximately 2 cups


4 thoughts on “24 Carrot Cake

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