"The best carrot cake recipe! Made with real carrots, pineapple, raisins, walnuts, and a touch of cinnamon, this carrot cake recipe is even better than grandma’s but surprisingly simple to make!"
Do I need buttermilk? The buttermilk gives a zing and helps the cake rise to create that perfect crumb. If you can’t find it, add 1 tablespoon (15 ml) of lemon juice to a cup of milk.
Preheat oven to 350 degrees. Grease and flour two 8×8 cake pans.
In medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In as second bowl, combine eggs, sugar, oil, buttermilk and extract.
To the wet ingredients mixture, add the flour mixture, one cup at a time. Mix well with a spatula or electric beater between each addition.
Add carrots, nuts, pineapple and juice, and raisins. Using a spoon or scraper, fold the carrot mixture into the batter. Pour into prepared pans.
Bake for 1 hour. Let cool on wire rack before frosting with cream cheese frosting.
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