This Carrot Cake Recipe Broke the Internet! Moist, Soft & Easy

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free and adds moisture.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a subtle flavor and healthy fats.

Peel and grate 2 cups of carrots until finely shredded, set aside.

In a large bowl, combine 1 cup granulated sugar and 1 cup packed brown sugar.

Add 2 and 1/3 cups cake flour to the sugar mixture.

Mix in 1/2 teaspoon baking soda, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of salt.

Add 2/3 cup buttermilk, 1 stick of melted butter, 1/2 cup vegetable oil, and 2 tablespoons vanilla extract to the dry ingredients.

Crack in 4 eggs and mix everything together until well combined.

Fold in the grated carrots gently into the batter.

Pour the batter into prepared cake pans and bake at 350°F for about 20-30 minutes or until a toothpick comes out clean.

While the cakes are cooling, prepare the cream cheese frosting by beating 2 blocks of softened cream cheese until smooth.

Add in 1 and 1/2 sticks of softened butter and mix until creamy.

Gradually add 4 cups of powdered sugar, mixing until smooth and creamy, adjusting sweetness as desired.

Frost the cooled cakes with the cream cheese frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens