The Ultimate Carrot Cake

Recipe by Diana Adcock

This really is an excellent carrot cake.

Top Review by Kathy

I love this recipe. The key ingredients for me are buttermilk, whole wheat flour, and 1 whole pound of carrots! I've made this recipe several times over the years, and like it best as a 3-layer cake, although I have made it in a 14 1/2 x 10 1/2 cake pan (bake 35-40 minutes). Absolutely line the cake pans with wax paper--makes removal very easy. I typically use walnuts, but this time I did not have enough and used half walnuts/half pecans. Fresh orange zest is a must -- don't use the dried stuff in a jar. Made this for a new baby celebration this weekend, and decorated the cake with pacifiers and small balloons! Fantastic Recipe, thanks for posting it.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of waxed paper.
  3. Mix the sugars together in a large bowl.
  4. Stir in the buttermilk, oil, eggs, and vanilla.
  5. Stir in the flour mixture, grated carrots, chopped pecans, coconut and raisins.
  6. Stir until well blended.
  7. Grease and flour three 9 inch round cake pans.
  8. Line each prepared pan with wax or parchment paper that has also been greased and waxed.
  9. Pour equal amounts into each of the cake pans.
  10. Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of each comes out clean.
  11. Remove from oven and let stand for 10 minutes.
  12. Turn out onto cooling racks, remove wax paper and allow to cool completely.
  13. In a large bowl beat the butter and cream cheese together until light.
  14. Add the confectioners sugar, orange peel and vanilla mixing until smooth.
  15. Spread frosting between layers and stack evenly.
  16. Frost the top and sides of cake.
  17. Decorate with perfect pecan halves.

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