For approximate batter amounts and baking times for the carrot cake, shown fourth from the bottom, see below; you will need to make enough batter to fill each cake pan three-quarters full. The batter can be made in separate batches for the larger cake layers.The carrots can be peeled and chopped, then shredded in a food processor. This moist cake, redolent with spices, pairs particularly well with Cream Cheese Frosting.



Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees. Coat the cake pans (see below) with cooking spray. Line with parchment; dust with flour, and tap out any excess. Set aside.

  • Whisk together the carrots, eggs, buttermilk, sugar, oil, vanilla seeds, and raisins in a large bowl. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir the flour mixture into the carrot mixture until completely combined. Transfer the batter to the prepared pans.

  • Bake until a cake tester inserted in the centers comes out clean. Transfer to wire racks; let cool in the pans for 40 minutes. Unmold onto racks. Remove the parchment, and cool completely.

Cook's Notes

Approximate batter amounts and baking times for 3-inch-deep round pans: 6-inch: 3 cups, 1 hour 20 minutes; 8-inch: 5 cups, 1 hour 25 minutes; 10-inch: 7 cups, 1 hour 35 minutes; 12-inch: 10 cups, 1 hour 40 minutes.

Reviews (1)

38 Ratings
  • 5 star values: 8
  • 4 star values: 17
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
This is a fool proof cake recipe that I've used in dozens of wedding cakes and always got rave reviews. Follow the directions and use the best ingredients and you can't fail.