Ingredients

1 ½ cups (300 g) granulated sugar

1 cup (240 ml) vegetable or canola oil

¾ cup (180 ml) buttermilk

1 teaspoon apple cider vinegar

2 teaspoons pure vanilla extract

2 cups (280 g) all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

3 cups (390 g) shredded carrots (about 5–6 medium carrots)

1 cup (125 g) coarsely chopped pecans or walnuts (optional)

½ cup raisins (optional)

4 oz (112 g) cream cheese, softened

½ cup (60 g) confectioners’ sugar, sifted

Pinch of salt

3–4 tablespoons milk

Instructions

Step 1: Preheat the oven to 350º F (180º C). Grease and lightly flour your chosen pan—either a bundt pan, a 13×9-inch rectangular pan, or two 8-inch or 9-inch round pans. Set aside.

Step 2: In a large bowl, combine granulated sugar, vegetable oil, buttermilk, apple cider vinegar, and vanilla extract. Mix well until fully blended.

Step 3: Add the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to the wet ingredients. Stir gently until just combined to avoid overmixing. Fold in shredded carrots, nuts, and raisins if using.

Step 4: Pour the batter into the prepared pan or pans, spreading it evenly.

Step 5: Bake according to your pan type: for a bundt or 13×9-inch pan, bake 40–45 minutes; for round pans, bake 30–35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove from oven and cool on a rack for 10 minutes, then invert and cool completely.

Step 6: To make the glaze, whisk together softened cream cheese, confectioners’ sugar, a pinch of salt, and milk until smooth and pourable.

Step 7: Drizzle the glaze over the cooled cake and sprinkle with additional nuts if desired. Serve and enjoy!

Tips & Variations

For a vegan version, substitute the buttermilk with plant-based milk mixed with lemon juice and use a dairy-free cream cheese for the glaze.

Chop nuts coarsely to add texture, or leave them out for a nut-free cake.

Replace raisins with dried cranberries or skip them entirely according to taste.

Sifting the confectioners’ sugar ensures a smooth cream cheese glaze without lumps.

Storage

Store the carrot cake covered in the refrigerator for up to 4 days to keep it fresh. To reheat, allow the cake to come to room temperature or warm slices gently in the microwave for 10–15 seconds. For longer storage, you can freeze the unfrosted cake for up to 2 months; thaw overnight in the refrigerator before glazing.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but adding 1 tablespoon of lemon juice or vinegar per cup of milk and letting it sit for 5 minutes mimics buttermilk’s acidity and helps the cake rise properly.