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Photo of Carrot cake by Tisa Jacob (Thomas) at BetterButter

Carrot cake

Tisa Jacob (Thomas)
20 minutes
Prep Time
45 minutes
Cook Time
8 People
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ABOUT Carrot cake RECIPE

Delicious moist spiced cake with cream cheese frosting

Recipe Tags

  • Festive Fun
  • Easter
  • Non-veg
  • Easy
  • Fusion
  • Baking
  • Dessert

Ingredients Serving: 8

  1. For the cake~
  2. 2 cups all purpose flour
  3. 2 tsp baking powder
  4. 1 ½ tsp baking soda
  5. 1 pinch salt
  6. 1 ½ tsp ground cinnamon
  7. ½ tsp ground ginger
  8. ¼ tsp powdered cloves
  9. Pinch nutmeg
  10. 1 pound grated peeled carrots (about 4-5 medium carrots)
  11. 1 cup coarsely chopped pecans
  12. 1 cup canola or other vegetable oil
  13. ½ cup buttermilk
  14. 1 tsp vanilla extract
  15. 2 cups granulated sugar
  16. 4 large eggs
  17. For the frosting~
  18. 18 ounce package of cream cheese at room temperature
  19. ¼ cup salted butter at room temperature
  20. 2½ cups powdered sugar


  1. For the cake~ Preheat oven to 350°. Grease and flour 2 9" inch round pans. In a large bowl mix flour, baking powder, baking soda, salt and spices. Stir in carrots. Fold in pecans.
  2. In the bowl of stand mixer or with hand mixer whisk oil, buttermilk and vanilla. Add sugar and beat well.
  3. Add eggs one at a time and beat until light and fluffy. Beat in the dry ingredient mixture until just combined.
  4. Divide the batter between prepared pans and bake on middle rack of oven for 30 minutes. Reduce oven temperature to 325°F and bake for another 10-15 minutes or until cakes are done and toothpick inserted in middles come out clean.
  5. For the frosting~ In a large bowl, combine cream cheese with butter and beat in mixer on medium-speed just until blended.
  6. Add powdered sugar 1 cup at a time, beating until smooth between each addition. Beat on high for about three minutes until soft and fluffy.
  7. Spread on a thick layer on top of one cake cake. Top with next and cover sides and top of second with remaining frosting.

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