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Homemade Carrot Cake


Carrot Cake

  • 1 c. buttermilk
  • 1 c. sugar
  • 1 c. brown sugar
  • ½ c. vegetable oil
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 Tbsp cinnamon
  • ½ tsp. nutmeg
  • 2 c. grated carrot
  • 1 8oz can crushed pineapple, drained
  • 1 c. chopped pecans

Cream Cheese Frosting

  • 1 8oz package cream cheese, softened
  • ½ c. butter softened
  • 1 tsp. vanilla
  • 2 c. powdered sugar


  • Preheat the oven to 350°F. Grease and flour a 9x13; set aside.
  • Combine buttermilk, sugar, brown sugar, vegetable oil, eggs, and vanilla with an electric mixer.
  • In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Slowly add flour mixture to the buttermilk mixture. Fold in carrot, pineapple, and pecans.
  • Pour cake batter into prepared 9x13 pan. Bake 30-35 minutes or until a toothpick inserted comes out clean.
  • Prepare frosting by beating cream cheese and butter together in a medium bowl with an electric hand mixer; add vanilla. Add powdered sugar a half cup at a time. Spread frosting over cooled cake and top with extra pecans, if desired.