Ingredients

The following ingredients have 12 Servings
  • 1 ½ cups (300 g) granulated sugar ((see notes))
  • 1 cup (240 ml) vegetable or canola oil
  • ¾ cup (180 ml) buttermilk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 2 cups (280 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 cups (390 g) shredded carrots ((5 - 6 medium carrots))
  • 1 cup (125 g) coarsely chopped pecans or walnuts ((optional - I used pecans - see notes))
  • 1/2 cup raisins ((optional - see notes))
  • 4 oz (112 g) cream cheese, (softened)
  • ½ cup (60 g) confectioners' sugar, (sifted)
  • Pinch of salt
  • 3 - 4 tablespoons milk

Instruction

  • Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
  • In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
  • Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).