Ingredients
1/2 cup raisins (optional)
2 cups all-purpose flour (250 grams)
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon ground ginger (optional)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil (120 ml)
1 3/4 cups brown sugar (158 grams), lightly packed
3 large eggs, room temperature
2 teaspoons vanilla extract
3/4 cup buttermilk (180 ml)
2 1/2 cups finely shredded carrots
3/4 cup chopped walnuts or pecans (optional)
1/2 cup crushed pineapple, drained (optional)
Cream Cheese Frosting
1/2 cup unsalted butter (112 grams), softened
8 oz full-fat brick-style cream cheese (226 grams), softened
1 teaspoon fresh lemon juice
1/4 teaspoon salt
2–3 cups powdered sugar (220–330 grams), sifted
1/2 cup chopped walnuts (optional)
Instructions
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13 inch metal pan.
2. Soak raisins in warm water for 5 minutes, then pat dry.
3. Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
4. In another bowl whisk oil, eggs, brown sugar and vanilla until smooth.
5. Whisk in buttermilk.
6. Stir in shredded carrots, pineapple, walnuts and raisins.
7. Fold dry ingredients into wet ingredients until just combined.
8. Pour batter into prepared pan and bake 35–40 minutes until a tester comes out clean.
9. Cool completely in the pan.
10. Beat butter until soft, then mix in cream cheese.
11. Add lemon juice, salt and 2 cups powdered sugar.
12. Gradually add remaining powdered sugar until desired sweetness.
13. Frost cooled cake and sprinkle with walnuts if desired.
Notes
Always use freshly grated carrots, not pre-shredded bagged carrots.
If using pineapple, reduce sugar by 1/4 cup.
To substitute buttermilk, mix milk with 2 teaspoons lemon juice and let sit 5 minutes.
Unfrosted cake can be frozen up to 2 months.
Store frosted cake in refrigerator up to 4 days.
- Prep Time: 20
- Cook Time: 35
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 482
- Sugar: 44g
- Sodium: 362mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg