4.9 from 418 votes
Carrot Cake
This Carrot Cake blends grated carrots and optional additions like pecans and golden raisins into a spiced batter with cinnamon, ginger, and nutmeg. The moist cake is sweetened with both granulated and brown sugars, enhanced by pineapple for moisture. Cream cheese frosting finishes the layered cake with a smooth, tangy topping. It's versatile for various pan sizes and distinct in texture through the mix-in ingredients.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
15
Calories:
747 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/2 cups granulated sugar (300g)
- 2/3 cup light brown sugar (147g), firmly packed
- 1 cup neutral cooking oil 198g), vegetable or canola oil, generic cooking oil
- 1/2 cup buttermilk (114g)
- 4 large egg room temperature
- 2 teaspoons vanilla extract
- 1/2 cup pineapple 128g, crushed
- 2 1/4 cups all-purpose flour (281g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups carrot finely grated, about 3-4 large carrots (248g
- 1 cup pecans optional (114g, chopped
- 1 cup golden raisins , optional (149g)
Cream Cheese Frosting:
- 16 ounces cream cheese (454g), softened
- 3/4 cup butter (170g), softened
- 2 teaspoons vanilla extract
- 4-5 cups powdered sugar (480-600g)
Instructions
- Preheat oven to 350 degrees F (180°C). Prepare three 8 inch cake pans* by lightly coating with cooking spray then lining with parchment paper.
- Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
- Combine: Add the dry ingredients to the wet ingredients then mix until incorporated. Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
- Bake: Pour the batter into prepared pans. Bake on center rack until a toothpick inserted into comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Cream Cheese Frosting: Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want. Beat for serval minutes until smooth and fluffy.
- Assemble: Place the bottom layer on a cardboard round or serving plate. Spoon about 1/2 cup cream cheese frosting onto bottom cake layer, spreading evenly over the surface and out to the edge of the cake. Repeat with remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired.
- Chill cake for 30 minutes before serving.
Cup of Yum
Notes
- Crushed pineapple adds moisture and sweetness but can be substituted with unsweetened applesauce.
- Nuts and raisins are optional; walnuts or coconut can be alternatives.
- For 9x13 pans, bake for 35-45 minutes and test doneness with a toothpick.
- For cupcakes, use liners and bake for 18-25 minutes.
- The cake and frosting can be made ahead; frosting keeps refrigerated for 3-4 weeks and both freeze well for up to 3 months.
Nutrition Information
Calories
747kcal
(37%)
Carbohydrates
90g
(30%)
Protein
7g
(14%)
Fat
42g
(65%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.4g
(20%)
Cholesterol
105mg
(35%)
Sodium
408mg
(17%)
Potassium
289mg
(6%)
Fiber
2g
(8%)
Sugar
71g
(142%)
Vitamin A
4348IU
(87%)
Vitamin C
2mg
(2%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 747
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 90g | 30% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 408mg | 17% |
| Potassium | 289mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 71g | 142% |
| Vitamin A | 4348IU | 87% |
| Vitamin C | 2mg | 2% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.