Cakes and Cupcakes

Best Carrot Cake EVER

I love, love, love carrot cake. Some people love things like raisins, nuts or pineapple in their cake, but I prefer it just plain and simple. This is the best non-pineapple cake I’ve found for a super moist, perfect carrot cake. I spent my birthday in quarantine this year, and I “helped” my kids make this one.

I like to ice my carrot cake with Ina Garten’s cream cheese frosting for a perfect balance. I got exactly one photo of this before my family devoured it all.


  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3 eggs 
  • 2 teaspoons vanilla extract
  • 2 1/2 cups carrots grated 
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup buttermilk


  • Preheat oven to 350 F.
  • Grease and flour 3 9″ round cake pans. Set aside.
  • In a large bowl cream together oil, sugar, and brown sugar.
  • Mix in eggs and vanilla extract.
  • Fold in carrots. Set aside.
  • In a medium bowl whisk together flour, baking soda, salt, cinnamon and cloves.
  • Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.
  • Pour the batter evenly into the prepared cake pans.
  • Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not over bake. The cake will continue cooking as it cools.
  • At this point, I like to wrap my cake layers in plastic wrap and stick them in the freezer, at least until they are frozen solid, best overnight. This is my #1 tip for a moist, perfect cake.
  • Once cooled frost with cream cheese frosting.


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