Homemade Carrot Cake
This classic carrot cake is perfectly moist and spongey and topped with a decadent cream cheese frosting. A perfect dessert for spring!
Hi! I’m Alli from Cupcake Diaries and I’m thrilled to be one of the newest contributors at Crafting Chicks. I’ve been a long-time fan of this site so this is an extra cool opportunity for me! Today I’m sharing with you what could possibly be my kids’ new favorite dessert. They were in heaven when I made this cake! And they weren’t even weirded out when I told them how many carrots were in it. Win!
Most carrot cakes are done in layers, whether in two 9×9 pans or two 8×8 pans. I’ll be really honest when I say that I’m intimidated by layer cakes! I’ve only made one and it didn’t hold up after we cut into it. One day I’ll have the courage to try another one. This carrot cake worked really well in a 9×13 pan, but you can easily split the batter up into two separate pans if that’s your jam.
This cake is perfect for Easter or any springtime gathering. I guarantee I’ll be making it again soon! It’s so yummy.
- 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
- 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.
I hope you enjoy this cake as much as we do!
