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Carrot Cake Recipe
5 from 42 votes

Carrot Cake Recipe

This carrot cake combines shredded carrots, chopped walnuts, and softened raisins to create a moist, tender crumb with a balanced natural sweetness. The blend of cinnamon and nutmeg adds warm spice notes, complementing the rich cream cheese frosting layered between and atop the cake. Using buttermilk and baking powder with baking soda results in a light texture, while careful mixing prevents density. The moist carrots and plumped raisins prevent dryness, making it a well-rounded dessert for any occasion.

Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 12 slices
Calories: 253 kcal
Course: Dessert
Cuisine: American

Ingredients

  • baking spray for the pans
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon ground
  • 1/2 teaspoon nutmeg ground
  • 1 1/2 cups granulated sugar white
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 egg at room temperature, large
  • 1 1/4 cups vegetable oil
  • 1 cup buttermilk at room temperature
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 1 cup walnuts chopped
  • 2 cups carrot shredded
  • 1/2 cup raisins rinsed and drained
  • cream cheese frosting
Garnish:
  • 1 cup walnuts chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper and spray again with baking spray. Use 3 pans for thinner layers. Set aside.
  3. Add raisins to a small bowl, top with boiling water, and let sit for 10 minutes. Drain well and place on paper towels to dry.
  4. In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine and aside.
  5. Add wet ingredients to a large bowl: eggs, oil, buttermilk, vinegar, vanilla extract. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.
  6. Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
  7. Once combined, stir in shredded carrots, chopped walnuts, and raisins.
  8. Divide the batter equally into the prepared pans.
Bake:
  1. Bake, rotating the pans halfway through the cooking process. A toothpick inserted into the center of the cakes comes out clean, about after 25-30 minutes of baking.
  2. Remove the cakes from the oven and run a knife around the edges to loosen them from the pans. Let it cool in the pans for about 20-30 minutes.
  3. Invert the cakes onto a plate and then re-invert them onto a cooling rack. Round side up. Cool completely before frosting.
Frost the Cake:
  1. Prepare the Cream Cheese Frosting according to recipe directions.
  2. If needed, use a serrated knife or cake leveler to slice the layer's top to make it flat.
  3. Add 1/4 cup of frosting onto the bottom of a cake stand.
  4. Place the first layer onto the cake stand. Add about 1 cup (or more if needed) of frosting to the cake layer, and using an offset spatula, spread the frosting evenly to create a 1/2-inch layer.
  5. Add another layer on top and repeat.
  6. Cover the entire cake with the remaining frosting. Use chopped walnuts to garnish the sides and top edges of the cake.
  7. Refrigerate for at least 2-3 hours, or until somewhat stiff before serving.
  8. Store in the refrigerator for up to 4-5 days, preferably in an airtight container.

Notes

  • Soak raisins in hot water for 10 minutes to soften before adding, helping them keep moisture in the cake.
  • Use freshly grated carrots rather than pre-shredded for better texture and moisture retention.
  • Measure dry ingredients accurately and avoid packing flour to prevent dryness.
  • Mix dry ingredients into wet just until combined to maintain light, tender crumb.
  • Allow cake layers to cool completely before frosting to prevent melting and sliding of the cream cheese frosting.
  • Use three 8-inch pans for thinner layers if preferred, facilitating even baking and easy stacking.

Nutrition Information

Calories 253kcal (13%) Carbohydrates 51g (17%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 29mg (10%) Sodium 239mg (10%) Potassium 251mg (5%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 3685IU (74%) Vitamin C 1.6mg (2%) Calcium 83mg (8%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 51g 17%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 29mg 10%
Sodium 239mg 10%
Potassium 251mg 5%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 3685IU 74%
Vitamin C 1.6mg 2%
Calcium 83mg 8%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.