Classic Moist Carrot Cake
A quick, homemade carrot cake that's incredibly moist and delicious, perfect for parties or any celebration.
- Prep20 min
- Cook50 min
- Total1h 10m
- DifficultyEasy
- Servings16
This carrot cake is one of my most requested dessert recipes. It's a simple, no-fuss cake that comes together quickly with everyday ingredients.
The secret to its incredible moisture is the combination of applesauce, crushed pineapple, and buttermilk, which keep the cake tender for days. Topped with a creamy cream cheese frosting, it's an absolute crowd-pleaser.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Grease and flour a 9×13-inch pan or glass baking dish; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
- In a separate large bowl, mix the eggs, buttermilk, applesauce, oil, sugar, and vanilla until well combined.
- Add the flour mixture to the wet ingredients and stir just until combined. Then fold in the shredded carrots, walnuts, raisins, coconut flakes, and drained pineapple until evenly distributed.
- Pour the batter into the prepared pan. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan. Once cool, frost with cream cheese frosting if desired.
💡 Tips
- For a dairy-free version, use a plant-based buttermilk substitute (e.g., almond milk with lemon juice).
- To make sour milk as a buttermilk substitute, add 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and let it sit for 5 minutes.
- The cake can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.
Inspired by a recipe from Spend With Pennies