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.