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The Best Carrot Cake Recipe Ever
5 from 32 votes

The Best Carrot Cake Recipe Ever

This carrot cake combines softened butter and coconut oil with granulated and brown sugars to create a moist batter enriched with grated carrots, spices like cinnamon and ginger, and pecans. The batter is baked in two pans and frosted with cream cheese frosting for a classic moist and richly spiced dessert with a tender crumb and nutty texture.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24
Calories: 258 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 tablespoons butter softened
  • 5 tablespoons coconut oil vegetable oil, or canola oil
  • 1/2 /2 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 1/2 /2 teaspoons vanilla extract
  • 3 large egg
  • 2 large egg yolk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 /2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 /2 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/3 /3 cup buttermilk
  • 3 cups carrot about 6 medium, grated
  • 1 1/2 /2 cups pecans divided (optional, roasted
  • cream cheese frosting recipe

Instructions

    Cup of Yum
  1. Preheat oven 350º F. Coat two 8-inch cake pans by brushing with homemade cake pan release (cake goop) or with butter or shortening and lightly dust with flour to prevent cake from sticking while baking. Alternately, coat well with baking spray.
  2. Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
  3. Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
  4. Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
  5. Fold in carrots, 1 cup of pecans and divide the batter between the two prepared cake pans.
  6. Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. You can follow my tips for how to tell when your cake is done.
  7. Remove from the oven and allow to cool in the pans on a wire rack for about 5 minutes. Turn out of pans and allow to cool completely on a wire rack.
  8. Frost cake with cream cheese frosting.

Notes

  • Use soft winter wheat flour like White Lily or cake flour for best texture if White Lily is unavailable.
  • Additional mix-ins such as coconut, raisins, walnuts, or pineapple can be used but total mix-ins should not exceed one cup.
  • About half of the cream cheese frosting recipe is sufficient for frosting the top only; sides can be left unfrosted.
  • Make the cake in advance to allow flavors to meld; covered and refrigerated, the cake keeps well for 5 to 6 days.
  • Freeze cooled cake layers wrapped well for up to one month; thaw in refrigerator before frosting.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Trans Fat 0.1g (5%) Cholesterol 44mg (15%) Sodium 162mg (7%) Potassium 151mg (3%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 2795IU (56%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 44mg 15%
Sodium 162mg 7%
Potassium 151mg 3%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 2795IU 56%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 1mg 6%

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