This classic carrot cake recipe delivers pure comfort in just 50 minutes – perfect for both seasoned bakers and beginners. Packed with 8,605 IU of Vitamin A and wholesome carrots, each heavenly slice offers the ideal balance of moistness and flavor. The recipe strikes a delightful harmony between simplicity and indulgence, requiring only 20 minutes of prep time before the magic happens in the oven. Whether it’s for a special celebration or a cozy afternoon treat, this foolproof carrot cake promises to become your new go-to dessert.
Ingredient Section
- Sugars: 1½ cups granulated and ⅔ cup light brown sugar (packed) for perfect sweetness
- Wet Ingredients: 1 cup vegetable/canola oil, ½ cup buttermilk, 4 large room-temp eggs for moisture
- Flavoring: 2 tsp vanilla extract, ½ cup crushed pineapple for natural sweetness
- Dry Base: 2¼ cups all-purpose flour, 1½ tsp baking powder, 1 tsp baking soda
- Spices: 1 tsp cinnamon, ¼ tsp ginger, ½ tsp salt, ¼ tsp nutmeg for warmth
- Mix-ins: 2½ cups finely grated carrots, 1 cup each pecans and golden raisins (optional)
- Frosting: 16 oz cream cheese, ¾ cup butter, 2 tsp vanilla, 4-5 cups powdered sugar
Instructions Section
- Preparation: Heat oven to 350°F. Prepare three 8-inch pans with cooking spray and parchment
- Wet Mixture: Combine eggs, sugars, oil, buttermilk, vanilla, and pineapple until smooth
- Dry Mixture: Mix flour, leavening agents, and spices in separate bowl
- Combining: Add dry ingredients to wet mixture, then fold in carrots, nuts, and raisins
- Baking: Pour into pans, bake 25-30 minutes until toothpick comes out clean
- Cooling: Rest 10-15 minutes in pans, then cool completely on wire rack
- Frosting: Beat cream cheese and butter, add vanilla and gradually mix in sugar
- Assembly: Layer cakes with ½ cup frosting between each, then frost sides and top
- Finishing: Optional pecan coating on sides, chill 30 minutes before serving
Storage Tips
This lovely carrot cake stays fresh and yummy for up to 5 days! Keep it in an airtight container in your fridge – the cream cheese frosting needs to stay cool. Just let it sit at room temperature for about 30 minutes before serving to get that perfect soft texture. If you want to make it ahead, you can bake the cake layers, wrap them well in plastic wrap, and freeze them for up to 3 months. The frosting can be made 3-4 days ahead and stored in the fridge.
Variations & Swaps
Don’t have all the ingredients? No problem! You can skip the pineapple and add extra buttermilk instead. Not a fan of pecans? Walnuts work great too, or leave them out completely. The raisins are totally optional – some folks love them, others don’t! For a dairy-free version, try coconut milk instead of buttermilk, and use your favorite dairy-free cream cheese alternative for the frosting. The spices are flexible too – feel free to add a pinch more cinnamon if you love it, or skip the ginger if it’s not your thing.
Serving Suggestions
This cake shines at room temperature when the frosting is perfectly creamy! For a pretty presentation, sprinkle some extra chopped pecans on top, or add tiny carrots made from orange and green frosting. Love a morning treat? This cake makes an amazing breakfast with coffee or tea – after all, it’s full of carrots! For dessert, try serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce. Want smaller portions? Turn this recipe into cupcakes – just adjust the baking time to about 18-20 minutes.
Carrot Cake
Equipment
- 8 inch cake pans
- Electric mixer
- Mixing bowls
Ingredients
Cake Ingredients
- 1 1/2 cups granulated sugar
- 2/3 cup light brown sugar firmly packed
Cream Cheese Frosting
- 16 ounces cream cheese softened
Instructions
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
