Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cake; 4 eggs; 1 cup vegetable oil; 1 cup buttermilk; 1 cup white granulated sugar; 1 cup brown sugar, firmly packed; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 3 cups carrots, peeled and grated; 1 cup canned crushed pineapple, without the juice; 1 cup slivered almonds; 1 cup flaked coconut; 1/2 cup raisins; Vanilla Buttercream Frosting; 1/2 cup butter, room temperature; 1 pound confectioner's sugar; 1/2 cup milk; 1 teaspoon vanilla extract

Servings: persons

Carrot Cake
4 eggs
1 cup vegetable oil
1 cup buttermilk
1 cup white granulated sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3 cups carrots, peeled and grated
1 cup canned crushed pineapple, without the juice
1 cup slivered almonds
1 cup flaked coconut
1/2 cup raisins
Vanilla Buttercream Frosting
1/2 cup butter, room temperature
1 pound confectioner's sugar
1/2 cup milk
1 teaspoon vanilla extract

1
["Preheat oven to 350u00b0F.", "In a large bowl, beat together the eggs, oil,
2
buttermilk, sugars, and vanilla. Combine the
3
dry ingredients and sift into the batter. Stir in
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the carrots, pineapple, almonds, coconut, and
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raisins until well blended. Pour into three 9""
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round pans that have been lined with parchment
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paper.", "Bake for 50-60 minutes, or until a toothpick
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inserted into the center of the cake comes out
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clean. Allow to settle for 10 minutes, then remove
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from pans and transfer to a wire rack to
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cool completely. When completely cooled, remove
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parchment paper.", "Ice the top of each cake with a vanilla buttercream
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frosting (see next), then ice the sides
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until the entire cake is covered.", "Cream the butter, then add the sugar a little
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at a time until the mixture begins to resemble
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crumbs. Slowly add the milk, beating all the
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while, then pour in the extract. Continue to
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beat until wispy. If the icing appears to be too
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runny, add more sugar."]

2792

kcal

Calories

159

Fat

324

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Carrot Cake, 4 eggs, 1 cup vegetable oil, 1 cup buttermilk, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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