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5 from 10 votes

The Best Carrot Cake Recipe Ever

Favorite Carrot Cake Recipe - Carrot Cake makes for a flavorful and delicious dessert! Made with grated carrots and other mix-ins, this is my favorite carrot cake recipe of all time!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 24
Author: Robyn Stone | Add a Pinch

Ingredients

  • 4 tablespoons butter softened
  • 5 tablespoons coconut oil vegetable oil, or canola oil
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/3 cup buttermilk
  • 3 cups about 6 medium grated carrots
  • 1 1/2 cups roasted pecans divided
  • Cream Cheese Frosting Recipe

Instructions

  • Preheat oven 350ยบ F. Coat two 8-inch cake pans with butter or shortening and lightly dust with flour to prevent cake from sticking while baking. Alternately, coat well with baking spray.
  • Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
  • Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
  • Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
  • Fold in carrots, 1 cup of pecans and divide the batter between the two prepared cake pans.
  • Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. Remove from the oven and allow to cool in the pans on a wire rack for about 5 minutes. Turn out of pans and allow to cool completely on a wire rack.
  • Frost cake with cream cheese frosting.

Notes

1 - I use White Lily all-purpose flour, which is made of 100% soft winter wheat. If White Lily flour is not available, you may want to use cake flour instead.
2 - Additional mix-ins may be included or used in place of the 1 cup of pecans. I would recommend coconut, raisins, walnuts, or even pineapple. The total amount of mix-ins should not exceed 1 cup.
3 - I only used half of the cream cheese frosting recipe for the cake photographed and did not spread frosting on the sides of the cake.