Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
3 cups finely grated carrots
1 cup vegetable oil
2 cups buttermilk
8 ounces cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (180°C)
Line a 9×13-inch baking pan with parchment paper
In a large bowl, sift flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger
In another bowl, blend grated carrots with vegetable oil until smooth
Gradually add buttermilk to the carrot mixture and stir until fully incorporated
Mix wet ingredients into dry ingredients and stir until just combined
Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean
Let the cake cool completely
In a separate bowl, beat cream cheese and butter until fluffy
Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth
Spread frosting evenly on the cooled cake slices and serve
Optional: Serve with additional grated carrots or a sprinkle of ground cinnamon on top
Notes
Buttermilk can be substituted with a 2-cup mixture of milk and apple cider vinegar (1 tbsp vinegar + 2 cups milk, let sit 5 minutes)
For richer flavor, replace ¼ cup granulated sugar with brown sugar (adjust other liquids slightly)
Store in an airtight container for up to 3 days. Frosting can be refrigerated for 24 hours ahead
- Prep Time: 25
- Cook Time: 30
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg