Carrot cake is one of those timeless desserts that bridges the gap between comfort and celebration. Whether it’s served for a holiday, birthday, or simply as an afternoon treat, its warm spices and rich texture make it a standout. What makes this carrot cake special is the perfect blend of natural sweetness from the grated carrots, a hint of earthiness from warm spices like cinnamon and nutmeg, and the satisfying crunch from chopped walnuts. The raisins are optional, but they add lovely pockets of chewiness and a subtle fruity burst. The batter comes together easily with basic pantry ingredients, and the use of both white and brown sugar gives it a deep, caramel-like flavor. Buttermilk adds moisture and softness, while vegetable oil ensures the cake stays tender for days. This is a reliable recipe that results in two evenly baked layers—perfect for frosting or serving just as they are. If you’re craving a nostalgic dessert with a bit of wholesome charm, this carrot cake is a fantastic option that feels both homey and indulgent.
Servings: Makes approximately 10 to 12 slices
Ingredients
• 2 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup brown sugar
• 3/4 cup vegetable oil
• 2 cups finely grated carrots
• 2 large eggs
• 1/2 cup buttermilk
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup raisins (optional)
• 3/4 cup chopped walnuts
Instructions
Preheat your oven to 170°C (340°F). In a large mixing bowl, whisk together the vegetable oil, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time. Stir in the buttermilk and vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the grated carrots, chopped walnuts, and raisins if using. Line two round baking pans with parchment paper and divide the batter evenly between them. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before removing.
Nutritional and Dietary Notes
This carrot cake is rich in carbohydrates and healthy fats, thanks to the flour, oil, and nuts. The carrots provide natural fiber and vitamin A, while the spices offer anti-inflammatory properties. Though this recipe is not vegan or gluten-free, dairy-free or gluten-free alternatives can be used if needed.
Sharing and Commenting is Caring
If this carrot cake brought joy to your kitchen, help others experience it too! Share the recipe with friends and family or leave a comment with your twist on it. Your feedback inspires creativity and keeps these delicious traditions alive in more homes.