Carrot Cake to End All Carrot Cakes

• temps total: 27 minutes

Ingrédients

Extra moist. Packed with pineapple. Smothered in dreamy cream cheese frosting.

This is my birthday cake every year—and now it’s yours.

ULTIMATE CARROT CAKE

Moist from buttermilk & crushed pineapple

No dry cake here

Frosting you’ll want to eat with a spoon

RECIPE ⬇️

Wet:

1½ cups sugar

⅔ cup brown sugar

1 cup oil

½ cup buttermilk

4 eggs

2 tsp vanilla

½ cup crushed pineapple

Dry:

2¼ cups flour

1½ tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp ginger

½ tsp salt

¼ tsp nutmeg

Add-ins:

2½ cups finely grated carrots

1 cup pecans (optional)

1 cup golden raisins (optional)

Instructions

Bake at 350°F in 3 greased 8” pans for 25–30 mins. Cool completely.

Cream Cheese Frosting:

16oz cream cheese

¾ cup butter

2 tsp vanilla

4–5 cups powdered sugar

Frost, layer, chill, and devour.

Press chopped pecans into the sides if you’re fancy.)

Cupcake + 9x13 pan tips in full recipe on my blog. Check the link in my bio.

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