Greystone Classic Carrot Cake Recipe

Name: Greystone Classic Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups light brown sugar; 1/2 cup soy oil; 1/2 cup buttermilk; 1/4 cup honey; 3 eggs; 2 cups flour; 1 1/2 teaspoons cinnamon; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon lemon zest; 2 cups carrots, finely grated; 1/2 cup raisins; 1/2 cup walnuts, chopped; Cream cheese icing; 8 ounces cream cheese (room temperature); 4 ounces sweet butter (room temperature); 2 cups powdered sugar; 1 cup finely chopped walnuts

Servings: persons

2 cups light brown sugar
1/2 cup soy oil
1/2 cup buttermilk
1/4 cup honey
3 eggs
2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon lemon zest
2 cups carrots, finely grated
1/2 cup raisins
1/2 cup walnuts, chopped
Cream cheese icing
8 ounces cream cheese (room temperature)
4 ounces sweet butter (room temperature)
2 cups powdered sugar
1 cup finely chopped walnuts

1
Preheat oven to 350 degrees.
2
Butter and lightly flour two 8-inch cake pans.
3
Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
4
Beat until light.
5
Sift together flour, cinnamon, salt and baking soda.
6
Add this gradually to the egg mixture.
7
Stir in lemon zest, grated carrots, raisins, and walnuts.
8
Pour into prepared pans; distribute evenly.
9
Bake for 30-35 minutes.
10
Center will spring back when lightly pressed.
11
Turn onto rack to cool.
12
While cakes are cooling; prepare frosting.
13
For icing: Mix all ingredients well and chill 1 hour before frosting the cake.

2228

kcal

Calories

132

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 cups light brown sugar, 1/2 cup soy oil, 1/2 cup buttermilk, 1/4 cup honey, and more.

Yes, Greystone Classic Carrot Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Greystone Classic Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions