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Carrot Cake


Author: Jessica Cain Montano

yield: (1) 13x9-inch cake, about 12 servings

prep time: 20 minutes

cook time: 40 minutes

chill time: 2 hours

total time: 3 hours


4.4 Stars (349 Reviews)



For the Cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup vegetable oil, plus more for pan
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 8 ounces raisins
  • 2 cups julienne carrots
  • 1 cup toasted pecan pieces

For the Syrup:

  • 1 cup sugar
  • 1/2 cup buttermilk
  • 6 ounces (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract

 For the Frosting:

  • 6 ounces (1 1/2 sticks) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners' sugar



Make the Carrot Cake:

  • Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
  • Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
  • Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 ½-inch thick.                 
  • Make the Syrup:
  • Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
  • While the cake is still hot, poke holes all over the top with a large fork. Pour the Cake syrup over the top, allowing cake to soak up the syrup. Refrigerate cake until completely cool.

Make the Frosting:

  • Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.

Frost the Cake:

  • Frost with Cream cheese frosting. Refrigerate cake to let frosting set.

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