Carrot Cake That Steals the Show!

This carrot cake is unbelievably soft, perfectly spiced, and layered with the dreamiest cream cheese frosting 🥕✨ It’s the kind of homemade dessert that feels bakery-worthy but is so easy to make at home! 🍰

What You Need

✅ 1 1/2 cups granulated sugar

✅ 2/3 cup light brown sugar

✅ 1 cup vegetable or canola oil

✅ 1/2 cup buttermilk

✅ 4 large eggs

✅ 2 teaspoons vanilla extract

✅ 1/2 cup crushed pineapple

✅ 2 1/4 cups all-purpose flour

✅ 1 1/2 teaspoons baking powder

✅ 1 teaspoon baking soda

✅ 1 teaspoon ground cinnamon

✅ 1/4 teaspoon ground ginger

✅ 1/2 teaspoon salt

✅ 1/4 teaspoon ground nutmeg

✅ 2 1/2 cups finely grated carrots

✅ 1 cup chopped pecans

✅ 1 cup golden raisins

Cream Cheese Frosting

✅ 16 ounces cream cheese

✅ 3/4 cup butter

✅ 2 teaspoons vanilla extract

✅ 4–5 cups powdered sugar

Instructions

1. Preheat oven to 350°F and prep three 8-inch cake pans with cooking spray and parchment paper.

2. In a large bowl, beat together eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and crushed pineapple.

3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.

4. Add the dry ingredients to the wet ingredients and mix until combined. Fold in carrots, pecans, and raisins.

5. Divide batter evenly between cake pans and bake for 25–30 minutes, or until a toothpick comes out clean.

6. Cool cakes in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

7. For the frosting, beat cream cheese and butter until smooth. Mix in vanilla, then add powdered sugar 1 cup at a time until fluffy.

8. Assemble the cake by frosting between each layer, then cover the top and sides. Add chopped pecans around the edges if desired.

9. Chill for 30 minutes before serving and enjoy! 😍

SAVE this recipe! 💛 Find the full recipe at Tastes Better From Scratch (link in bio!)

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