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4.15 from 234 votes

Grandma Barb's Easy, Moist Carrot Cake

A classic carrot cake recipe that moist, easy and fresh carrots and cream cheese frosting.
Course cake
Cuisine American
Keyword award winning, best, buttermilk, cake, carrot cake, carrots, cinnamon, easter cake, easy, ingredients, moist, old fashioned, pineapple juice, puree, recipe, simple, southern, spice
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 18 minutes
Servings 16 servings


  • 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


  • 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)



CARROTS: I grate my carrots in 3 different textures. I use the smallest three holes on my grater so that I have 1 cup that is regular shreds, 1 cup that is finely shredded and 1/2 cup that is like carrot pulp. I use about 3-4 extra large carrots total.