Before making this carrot cake I thought the best carrot cake ever was from this little bakery back home in Rochester, NY called Cheesy Eddies. And because I love their cakes so much I’ll still give it a strong 9… BUT Y’ALL, this carrot cake recipe is from heaven and bless the hands that created it. 

I’m so happy I stumbled across this recipe from Divas Can Cook a few months ago. And yes, I’ve made this cake about 4 times since, because it’s just too good. One of the reasons why I love this cake so much is because the texture is perfect. It’s moist, fluffy, and soft. What more can you ask for in a cake!! Another reason why this cake is so perfect is because it’s actually orange, like a carrot Lol. It’s beautiful and people are naturally drawn to its beauty.

Carrot cake wouldn’t be carrot cake if it’s not dressed in the perfect cream cheese frosting. You’re in luck, I have one and It’s super easy to make and everyone will love it. Just be prepared though, because once you make this cake for your friends and family, you will need to have a slice ready at all times. 

I have baked this cake as 3 layer cake and most recently in a 9 x 13 sheet pan and both times have turned out good. For this recipe I’m going to share instructions baking the cake in a 9 x 13, but if you’re looking for some height feel free to use your 9 inch round pans, just reduce the baking time to 18 minutes instead of 25 minutes.

So because this recipe is so good, I haven’t changed much from the original recipe by Monique at Divas Can Cook. The only ingredients I’ve altered are the ground clove and cinnamon measurements. Ground clove isn’t my favorite so I’ve omitted it and increased the cinnamon. It comes together beautifully. 

Let’s get started.


  1. Grate your carrots before your start making your cake and use the full 2 1/2 cups of carrots, no cutting back.
  2. I grate 2 cups of carrots using the smallest slot on my grater and the remaining 1/2 cup using the large slot. It adds a little texture to your cake.
  3. As always, make sure the eggs and buttermilk are room temperature

Best Carrot Cake Ever!

Best Carrot Cake Ever!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


  • 1 cup of vegetable oil
  • 1 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 3 eggs, room temperature
  • 2 tsp of vanilla extract
  • 2 1/2 cups of grated carrots
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup buttermilk, room temperature


  1. Preheat oven to 350F
  2. Grease and flour a 9 x 13 inch baking pan. If you are making a round layer cake, prepare 3 round cake pans. Set aside.
  3. In a large bowl add cream the oil, brown sugar, and sugar.
  4. Add eggs and vanilla extract. Mix well.
  5. Fold in the carrots, don't over mix. Set aside.
  6. In a medium bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Mix well.
  7. Slowly add the dry ingredients into the wet mixture alternating with the buttermilk until well combined. Be sure not to over mix.
  8. Pour the batter in your prepared pan and bake for 25-29 minutes. If making a round layer cake, bake for 18-22 minutes.
  9. When the timer goes off, make sure the cake is done before removing from the oven. Check to see of your cake is done by inserting a toothpick into the center of your cake. If it comes out clean then your cake is done.
  10. Allow the the cake to cool completely before frosting.
  11. If you're using round cake pans, allow the cakes to cool in the pan for 10 minutes before transferring to a cooling rack.
  12. Finally, once your cake has cooled completely, dress your cake with my delicious cream cheese frosting recipe.

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