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–+ servings
The Crafting Chicks

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!
Print Recipe
Servings: 12 -16 slices
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Carrot Cake
  • 1 c. buttermilk
  • 1 c. sugar
  • 1 c. brown sugar
  • 1/2 c. vegetable oil
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp cinnamon
  • 1/2 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
  • 1/2 c. butter softened
  • 1 tsp. vanilla
  • 2 c. powdered sugar

Method
 

  1. Preheat the oven to 350°F. Grease and flour a 9x13; set aside.
  2. Combine buttermilk, sugar, brown sugar, vegetable oil, eggs, and vanilla with an electric mixer.
  3. 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.
  4. Pour cake batter into prepared 9x13 pan. Bake 30-35 minutes or until a toothpick inserted comes out clean.
  5. 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.

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