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+ servings
carrot cake

The Best Carrot Cake Recipe

Hollie Schultz
This made from scratch Carrot Cake is easy to make and will be a perfect addition to any spring party of get together.
5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 18 servings
Calories 580 kcal

Ingredients
  

Cake Ingredients

  • 2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon ground
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 2 cups carrots grated
  • 8 oz crushed pineapple drained
  • 3 1/2 oz flaked coconut
  • 1 cup walnuts chopped

Buttermilk Glaze

  • 1/2 cup sugar
  • 3/4 tsp baking soda
  • 1/4 cup buttermilk
  • 1/4 cup butter
  • 1/2 TBSP light corn syrup
  • 1/2 TBSP vanilla extract

Cream Cheese Frosting

  • 3/4 cup butter softened
  • 11 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 1/2 tsp vanilla extract

Instructions
 

Make the Cake

  • Line 2 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together flour, soda, salt and cinnamon. Set aside.
  • Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pineapple and walnuts.
  • Pour batter into prepared cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Make the Buttermilk Glaze

  • While cake is baking, make the buttermilk glaze. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • Immediately after removing cake from the oven, drizzle Buttermilk Glaze evenly over cooked cake layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
  • Once the cake is cooled, slice each layer in half to give you a total of 4 layers.  More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer for 45 minutes to make slicing them in half easier.

Cream Cheese Frosting

  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
  • Spread Cream Cheese Frosting between layers and on top and sides of cake. I’m a BIG frosting person so I made 1 1/2 batches of the cream cheese frosting to make sure the cake was completely covered. I also sprinkled chopped walnuts in between each frosted layer to take it over the top.

Notes

I recommend storing the cake in the refrigerator when not being enjoyed.

Nutrition

Calories: 580kcalCarbohydrates: 66gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 327mgPotassium: 193mgFiber: 2gSugar: 52gVitamin A: 2994IUVitamin C: 2mgCalcium: 59mgIron: 1mg
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