Ingredients for Greystone Classic Carrot Cake
- Light Brown Sugar
- Soy Oil
- 1 cup buttermilk
- ¼ cup honey
- 3 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon lemon zest
- Carrots
- 1 cup raisins
- 1 cup chopped walnuts
- Cream Cheese
- Sweet Butter
- Powdered Sugar
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How to Make Greystone Classic Carrot Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans.
- In a large bowl, whisk together 1 ½ cups granulated sugar, ½ cup vegetable oil, 1 cup buttermilk, ¼ cup honey, and 3 large eggs until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 tablespoon lemon zest, 2 cups grated carrots, 1 cup raisins, and 1 cup chopped walnuts.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting (recipe below).
- Once cakes are completely cool, frost the top of one layer with frosting, top with the second layer, and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
396g
Fat
87g
Carbs
43g
