Recipe: Carrot Cake with Buttercream Frosting

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 Carrot Cake with Buttercream Frosting

Carrot Cake with Buttercream Frosting



  • 1 1/2 Cup All-Purpose Flour
  • 11/8 Cup White Sugar
  • 1/3 Cup Brown Sugar
  • 2 Cups Shredded Carrot
  • 1/2 Cup Crushed Pineapple
  • 2 Eggs, Lightly Beaten
  • 1/2 Cup Oil
  • 1 Tsp Vanilla
  • 1 1/4 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4 Tsp Ground Ginger


  1. Beat eggs, add white and brown sugar until smooth.
  2. Mix oil and vanilla.
  3. Fold in carrots and drained pineapple to the mixture. Set aside.
  4. In a separate bowl, mix flour, baking soda, baking powder, salt and spices.
  5. Mix dry ingredients into carrot mixture until just moistened.
  6. Do not overmix.
  7. Fold in nuts if desired.
  8. Pour into prepared baking pan.
  9. Bake for 20-25 minutes.


Whisk together in a saucepan 5 Tbsp flour and a cup of milk. Cook over medium heat until starting to thicken and cook for a minute or two more– don’t let it get too thick or it will be too stiff when it cools.

Beat together a cup of unsalted butter and a cup of granulated sugar until light in an electric hand mixer or stand mixer. Beat in the cooled flour and milk mixture. Add 1-2 tsp vanilla and beat some more until it’s light and creamy.

Carrot cake




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