Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups grated fresh carrots; 2 ½ cups cake flour; ¾ cup buttermilk; 2 teaspoons milk; ⅔ cup vegetable oil; 2 eggs; 1 ½ cups sugar; 1 ½ tablespoons cinnamon; 1 tablespoon vanilla extract; 1 lb butter (softened); 1 lb cream cheese (room temp); 4 ¼ cups confectioners' sugar; 2 teaspoons vanilla extract

Servings: persons

1 ½ cups grated fresh carrots
2 ½ cups cake flour
¾ cup buttermilk
2 teaspoons milk
⅔ cup vegetable oil
2 eggs
1 ½ cups sugar
1 ½ tablespoons cinnamon
1 tablespoon vanilla extract
1 lb butter (softened)
1 lb cream cheese (room temp)
4 ¼ cups confectioners' sugar
2 teaspoons vanilla extract

1
grease and flour two (2) 9 inch pans.
2
sift all dry ingredients.
3
add wet ingredients.
4
mix on medium speed.
5
add carrots.
6
mix on high speed until all ingredients are incorporated.
7
pour into greased and floured pans.
8
bake at 300 for 45 mins.
9
place butter, cream cheese and vanilla into bowl.
10
slowly add sugar.
11
mix on medium speed.
12
frost cake and enjoy.

3387

kcal

Calories

211

Fat

366

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 13 ingredients. The key ingredients include: 1 ½ cups grated fresh carrots, 2 ½ cups cake flour, ¾ cup buttermilk, 2 teaspoons milk, 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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