Cuisine: American
Author: The Crafting Chicks
This classic carrot cake is perfectly moist and spongey and topped with a decadent cream cheese frosting. A perfect dessert for spring!
Carrot Cake
- 1 c. buttermilk
- 1 c. sugar
- 1 c. brown sugar
- ½ c. vegetable oil
- 3 eggs
- 2 tsp. vanilla
- 2 c. flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 Tbsp cinnamon
- ½ tsp. nutmeg
- 2 c. grated carrot
- 1 (8oz) can crushed pineapple, drained
- 1 c. chopped pecans
Cream Cheese Frosting
- 1 (8oz) package cream cheese, softened
- ½ c. butter, softened
- 1 tsp. vanilla
- 2 c. powdered sugar
- Preheat the oven to 350°F. Grease and flour a 9x13; set aside.
- Combine buttermilk, sugar, brown sugar, vegetable oil, eggs, and vanilla with an electric mixer.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Slowly add flour mixture to the buttermilk mixture. Fold in carrot, pineapple, and pecans.
- Pour cake batter into prepared 9x13 pan. Bake 30-35 minutes or until a toothpick inserted comes out clean.
- Prepare frosting by beating cream cheese and butter together in a medium bowl with an electric hand mixer; add vanilla. Add powdered sugar a half cup at a time. Spread frosting over cooled cake and top with extra pecans, if desired.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/homemade-carrot-cake/
3.5.3208