The Best Carrot Cake Ever

Memorie Conder

I love this recipe because it is chunky and uses real carrots. It tastes like Fall!

 

Mix wet ingredients:

1 lb. carrots, peeled and grated

3 eggs

1/3 c. buttermilk

2 c. sugar

1 1/2 c. oil (whatever variety you like; would not recommend olive)

1 1/2 tsp vanilla

1/3 c golden raising

 

In Separate bowl, mix dry ingredients:

3 c. flour

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp ground cloves

 

Add dry ingredients to wet mixture. Add nuts if you like (walnuts or pecans). Pour into a 9x13 pan (greased), cook for 23 to 28 min @ 325 degrees. Frost when cool.

 

Frosting:

1 c. butter (unsalted)

12 oz Cream cheese

4 c. powdered sugar

3/4 tsp vanilla