The Ultimate Carrot Cake

May 22, 2013

633

This amazing cake is chock-full of all the things that make the perfect carrot cake including buttermilk, crushed pineapple, raisins, and pecans. Sometimes carrot cake can be dense and thick but this makes the most moist, light and delicious cake ever!

For the cake:
1 1/2 cups sugar
2/3 cups firmly packed brown sugar
1 cup canola oil
1/2 cup buttermilk
4 large eggs, at room temperature
2 tsp vanilla extract
1/2 cup crushed pineapple, drained
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground nutmeg
1 lb. finely grated carrots (about 2 1/2 cups)
1 cup chopped pecans (optional)
1 cup golden raisins (optional)

For the Cream Cheese Frosting:
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
3-4 cups confectioners’ sugar to taste

Preheat oven to 350 degrees F. Prepare two (or three, for three skinny layers) 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper. Beat the eggs, sugar, brown sugar,...
See the full directions on my site

Nutritions

Calories
1170

Sodium
516mg
21% DV

Fat
90g
139% DV

Protein
10g
20% DV

Carbs
61g
20% DV

Fiber
5g
21% DV

Baked