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Carrot Cake Recipe
This is one of my most requested dessert recipes of all time. It’s a quick, homemade dessert that's incredibly moist and delicious.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 16 servings
Calories: 311 kcal
Course:
Dessert , Snacks , Cake
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup buttermilk or sour milk, see note
- ½ cup applesauce
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups carrot shredded
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup coconut flakes optional
- 8 ounces crushed pineapple well drained, 1 can
- Cream Cheese frosting optional
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, and salt with a whisk. Set aside.
- In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
- Stir in the flour mixture just until mixed. Fold in the carrots, walnuts, raisins, coconut, pineapple, and mix until combined.
- Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.
Cup of Yum
Notes
- *nutrition information is calculated without cream cheese frosting.
- This recipe works best when baked in a glass pan. If using a metal baking pan, check it a little bit early. A dark or non-stick pan will cook much faster, check the cake at least 15 minutes early.
- No buttermilk? No problem, simply add 1 tbsp of white vinegar or lemon juice to a liquid measuring cup. Fill to ¾ cup with whole milk, stir, and let rest for 5 minutes. This can be used in place of buttermilk in most recipes.
- Shred carrots using the large side of a box grater.
- Applesauce can be replaced with additional oil. We prefer the lighter flavor with applesauce.
- To drain the pineapple, place in a mesh strainer and gently press.
Nutrition Information
Calories
311
(16%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
36mg
(12%)
Sodium
218mg
(9%)
Potassium
296mg
(8%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
3422IU
(68%)
Vitamin C
3mg
(3%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311 | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 218mg | 9% |
| Potassium | 296mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 3422IU | 68% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.