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. Please note that if you are making this cake as a 9 x 13 sheet cake, I recommend cutting the cream cheese frosting recipe in half. If you are making a 3 layer cake, then you will need the full recipe.
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 three 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.
A FEW TIPS TO GET YOU STARTED:
- Grate your carrots before you start making your cake and use the full 2 1/2 cups of carrots, no cutting back.
- 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.
- As always, make sure the eggs and buttermilk are room temperature