“Moist, tender carrot cake recipe made from scratch the way grandma makes it! Full of carrots and perfectly spiced! This is the carrot cake that people pay her to make!”
Watch me make Grandma Barb’s Moist & Easy Carrot Cake from start to finish!
My grandma Barb get lots of food requests from people. Folks around town knows that if they want something done right, with that old-fashioned flavor then she is the woman for the job!
Whenever somebody asks her to make them something, she smiles and laughs her lil signature laugh before saying, “Oh now listen! You probably could make it yourself, it’s really easy!”
She then proceeds to tell them how to make it. Of course, she always ends up making it for them. She seriously can’t resist a mouth to feed.
I’ve been hooked to my sister’s carrot cake for a long time but I’ve been craving my grandma Barb’s old fashioned carrot cake lately. I pulled out the unorganized, food-stained, overstuffed shoe box that I keep of all of her recipes in and prepared for the long search.
I swear I could create a food bible with the number of recipes I have from her. As soon as I opened it there was the carrot cake recipe! Right in the front as if it knew I was coming for it!
This moist carrot cake recipe I’m sharing with you today is one of my grandma Barb’s most requested carrot cake recipes. She gave this to me a long time ago and I haven’t made it in years.
After that first bite, all those happy Easter childhood memories started flooding back in! My moms elaborate Easter egg hunts in the front yard, me in my pink and white Easter dress, (I always requested a pink and white dress with white patent leather shoes) and seeing this beautiful carrot cake on a glass cake stand. Just waiting to be devoured after a huge Easter dinner.
For some reason, I only remember having Grandma Barb’s carrot cake around Easter time. We had a lot of once of year recipes growing up. I think that’s what made things so special.
This moist and easy carrot cake recipe is …AMAZING!!! The texture is so moist and tender, it just melts in your mouth! I love how balanced the cinnamon, clove, and nutmeg is.
I can’t tell you how many carrot cakes I’ve had that pretty much just tasted like a plain spice cake. This carrot cake recipe is loaded with CARROTS!!! Shredded carrots and pureed carrots. It gives the cake such a great texture and beautifully natural orange color.
To Add Pineapples and Nuts To Carrot Cake or Not?
Pineapples and nuts are popular additions for carrot cake! You may have noticed on Divas Can Cook that I’m not a fan of adding things like nuts, raisins, and things to my cakes. I’m weird when it comes to textures but if that’ how you get down then have at it!
Here is the frosting I used! It’s my favorite cream cheese frosting because it tastes like cheesecake!
I hope you enjoy this carrot cake recipe and much as everyone else does!!
Grandma Barb's Easy, Moist Carrot Cake
Ingredients
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups carrots grated see note
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground clove
- 1 cup buttermilk
- GET CREAM CHEESE FROSTING RECIPE
Instructions
- Preheat oven to 350 F.
- Grease and flour 3 round cake pans. Set aside.
- In a large bowl cream together oil, sugar, and brown sugar.
- Mix in eggs and vanilla extract.
- Fold in carrots. Set aside.
- In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk until well combined.
- Pour the batter evenly into the prepared cake pans.
- Baked for 15-18 minutes or until moist crumbs cling to a toothpick inserted into the center. Do not over bake. The cake will continue cooking as it cools.
- Once cooled frost with cream cheese frosting and top with pecans (if desired)
Video
Notes
Want it Gluten-FREE Carrot Cake? Check out this recipe!
Ever had Carrot Cake Oatmeal Cookies? So good!!!
This recipe looks amazing! I’ll be making this for Easter! Could you please let me know are the round cake pans 8 inch or 9 inch rounds? Thank you!
Did you try making it? I’m wondering the same if it’s better 8 or 9 inch?
I have baked this carrot cake three times! Thanks “Divas can Cook”!
I could not find the size pan to use, only said 3. I had 3 9″ but think it would have done much better in 2 8″ but would have taken longer to bake and took 21-22 minutes. Batter was more liquid than any I’ve ever worked with so to say I was skeptical at this point is the least. Surprisingly it did bake but the layers were very moist and not easy to handle. In looking at other recipes for comparison, the big difference was the cup of buttermilk which others did not contain. Tastes good and will probably taste better tomorrow after carrots age but not sure if I’d use this recipe again.
Made this for a friend found on YouTube. First time making carrot cake. Best carrot cake I’ve ever had. My friends loved it. It’s the new favorite!
Tried the recipe today. Flavour was 10/10 but the only thing I did not like was how dense the cake was, wish it was more airy and fluffy.
Would this recipe work for mini Bundt cakes?
Divascancook.com, I baked this carrot cake. It was a hit! I put plenty of cream cheese frosting on top, and between the layers! I am very pleased with this cake! Thanks for sharing!!
Pamela!!
How long do I cook it in a 9×13 pan. Do I have to change any of the ingredients?
I make it in a 9 x 13 and I bake it for 35-40 minutes. You might need a little longer depending on your oven.
I’ve cooked it in that length of a pan and I cooked it for about 25-35min(I’d start with 25 and then go from there and check on the cake every 5min at the 25 mark if it’s not done.). Basically you check until the middle of the cake looks like it’s baked. And like she said when you put the toothpick in the middle of the cake and it comes out with moist crumbs.
Thank you for this delicious recipe – entire family loves it!! ❤️❤️ Thank you for posting
Hi. Can I cut down on the baking soda? I’m scared since where I live the baking soda may over power the whole cake. Would it be ok to sub it for 11/4 baking powder and 3/4 baking soda?
As in its really strong here. Also my bad I meant 1 1/4.
Can I use avocado oil instead of vegetable oil?