Carrot Cake

  • Servings: 10-15
  • Difficulty: medium
  • Print

This perfectly moist Carrot Cake will waken your taste buds and wanting you want more.

Credit: Rimmer’s Red Barn


  • 3 Cups All Purpose Flour
  • 2 tsp baking soda
  • 2tsp. cinnamon
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 cup brown sugar
  • ¾ cup vegetable oil
  • 4 eggs
  • 1 ½ tsp vanilla extract
  • 2 cups grated carrots (peeled)
  • 1 cup chopped walnuts
  • 1 (8oz) drained crushed pineapple
  • 1 cup flaked coconut
  • ½ cup raisins
  • Cream Cheese Frosting


1.Combine the first 6 ingredients in a medium bowl and set aside.  Combine the sugars, buttermilk, oil, eggs and vanilla and stir until all ingredients are well blended.  Add flour mixture, carrots, pineapple, walnuts, coconuts and raisins, stir just until well blended.

2.Grease 3 (8”) round cake pans or 6 mini Bundt pan.  Line bottom with parchment waxed paper, grease and flour well.  Pour batter into cake pans.

3.Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and loosen cake layers from edges of pans with a sharp knife and invert onto wire racks.  Peel off waxed paper and cool completely.

4.Spread Cream Cheese Frosting between layers and on top and sides of cake. Decorate if desire or add chopped walnuts.

Note: Allergy Parent please do not use walnuts or coconut * Taste is still moist and perfect*

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