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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
- 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
- Preheat oven to 350°F.
- In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
- 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.
- Pour the batter into a prepared 13x9-inch baking pan and bake 45-50 minutes. Remove cake from oven and let cool.
- 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.
- 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.