Ultimate Carrot Cake

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"I searched the globe for the perfect carrot cake, moist but not greasy, sweet but not too sweet. This is it! Please try it exactly as written for the perfect cake."
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1 h 30 0 servings yields 12 servings
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Original recipe yields 0 servings



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  1. Preheat oven to 350. Prepare frosting. Combine butter and cream cheese in large mixing bowl until light and fluffy. Add sugar and vanilla and mix well. Set aside. Do not refrigerate.
  2. For the cake, Combine wheat and regular flour, baking soda, cinnamon, salt, nutmeg and ginger in medium bowl and set aside.
  3. Combine white and brown sugar, buttermilk, oil, eggs and vanilla extract in large bowl. Stir until all ingredients are well blended. Add Flour mixture, carrots, pineapple, walnuts, coconuts and craisins- stir until just blended. Do not over mix.
  4. Grease 3 8 inch round cake pans. Line with wax paper, grease and flour. Pour batter into pans. Bake at 350 degrees for 22-25 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove wax paper and cool completely.
  5. Spread crema cheese frosting on all layers and top of cake. Garnish top with crushed walnuts.