Best Carrot Cake Ever

By • June 28, 2017 2 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: If you've never soaked your carrot cake in buttermilk, I can't blame you. It sounds super crazy but it's the best thing that's ever happened to carrot cake. Believe me. I hope you try it because I know you'll be just as crazy about this recipe as I am. Grant Melton


Serves 10-12

Carrot Cake

  • 1 3/4 cups flour
  • 1/2 cup old-fashion rolled oats
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons fennel seed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups vegetable oil
  • 1/4 cup olive oil
  • 2 cups sugar
  • 4 eggs, at room temperture
  • 3 cups freshly grated carrot
  • 1/2 cup golden raisins
  • 1/2 cup pecans, chopped
  • 1 teaspoon orange zest

Buttermilk Glaze & Cream Cheese Frosting

  • 3/4 cup buttermilk
  • 3 cups confectioners sugar, divided
  • 1 8-ounce block of cream cheese
  • 1 stick butter
  • 1 teaspoon vanilla extract or vanilla bean paste
  1. Preheat oven to 350°F.
  2. In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar. Once combined, add in the eggs one at a time. Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand. Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.
  4. Pour the batter into a prepared 13x9-inch baking pan and bake 45-50 minutes. Remove cake from oven and let cool.
  5. For the buttermilk glaze, whisk the buttermilk with one cup confectioners sugar in a small bowl until smooth. Pour the glaze over top of the cake and let it soak in while you prepare the frosting.
  6. Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth. With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated. Once all the sugar has been added, add the vanilla and salt. Spoon the cake over top of the cake and then spread evenly with a spatula.

More Great Recipes:
Carrot Cakes|Desserts