Carrot cake has always felt like a fall dessert to me, and today I’m sharing the recipe for this dreamy, swirly, Carrot Swirl Cake. It’s like a pound cake with a swirl of carrot cake running through it- it’s so dang good!
This recipe is a sweet little butter cake, and it’s easy to pull together. It kind of tastes like a mild carrot cake mixed with, well, a pound cake! If you’re looking for a classic High-Altitude Carrot Cake Recipe, I’ve got ya covered!
This cake starts by mixing together the butter, oil, and sugars until everything is well combined and smooth. Then add in the eggs one at a time, and mix it all up. The mixture may look a little separated at this stage if your eggs were not at room temp, but that’s ok!
Then add in your flour mixture in alternating stages with the buttermilk. This process will create a smooth, well-mixed batter.
Finally, add about 1/3 of the batter into another bowl, and then we’re adding in all the carrot cake goodies. This is shredded carrots, a bunch of warm spices, and just a touch more flour to make the two batters hold up next to each other.
I like to use a couple of spoons or small cookie scoops to scoop the batter into the loaf pan in alternating additions. This will help with the swirling process. Then take a butter knife and swirl the two cake batters together, being sure to go all the way to the bottom of the pan as you swirl. Smooth it out on top, and it’s off to the oven to bake.
You really want to cool this cake completely before slicing and serving- it’s delicate, but will hold together much better once fully cooled. Then you’ve got a sweet little fall treat, perfect for your morning coffee.
Here are all my tips to help along the way to the perfect Carrot Swirl Cake!
Enjoy!
Add in about 1/3 of the flour mixture and stir until well combined. Then add in about half of the buttermilk and stir to combine. Repeat until all of the buttermilk and flour mixture has been added. The batter should be very thick.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Lynn
October 29, 2022 at 11:35 amIn step 3 of the instructions for the main cake batter, the reference to adding chocolate chips appear to be an error.
Caught this as I raced to read the recipe because it looks so darn good!
Dough-Eyed
October 29, 2022 at 11:39 amThank you!! This is a variation of my chocolate chip pound cake recipe and I missed that line! Fixing now!