I was born in the 70s, which means I’m Gen X all the way. We’re the latchkey kids, the ones who survived metal-tipped lawn darts, a complete lack of seatbelts, and whatever was actually in those “Tang” packets. Now, I firmly believe that there are a lot of things from the 70s that need to stay in the past. Avocado-colored appliances? No, thank you. Carpet in the bathroom? That’s a crime against humanity. But two things from that era need to live forever: The Bee Gees and carrot cake.

They’re just classics!

So how deep is my love for carrot cake? (See what I did there?) I love it soooo much. And the 70s girl in me likes it with raisins and nuts, just like my mom used to make it. But if that’s not your vibe, you can totally skip them. I won’t judge. (Okay, maybe a little. But only silently.)

Before we dive into the recipe, let’s talk high-altitude baking. If you live up in the clouds like I do, you know that baking at elevation is basically a science experiment with unpredictable results. Cakes rise too fast, dry out, or end up sinking in the middle like a tragic dessert crater. But don’t worry—I’ve got you covered. This recipe has been adjusted for high-altitude success, so you can enjoy a moist, perfectly spiced carrot cake without any baking-induced existential crises.

High-Altitude Carrot Cake (aka: The Greatest Cake of All Time)

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 ½ teaspoons baking powder (reduced for altitude)

• ½ teaspoon salt

• 1 ½ teaspoons cinnamon

• ½ teaspoon nutmeg

• 3 large eggs

• ¾ cup vegetable oil

• ¾ cup buttermilk

• 2 teaspoons vanilla extract

• 2 cups finely grated carrots (about 3-4 large carrots)

• ½ cup crushed pineapple, drained

• ½ cup chopped pecans or walnuts (optional, but you know you want them)

• ½ cup raisins (also optional, but let’s be real, they belong here)

For the cream cheese frosting:

• 8 ounces cream cheese, softened

• ½ cup unsalted butter, softened

• 3 ½ cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (or 325°F if you’re over 5,000 feet). Grease and flour two 9-inch round cake pans (or line with parchment because you are a person who values your sanity).

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. This is the part where you feel like a scientist.

3. Mix Wet Ingredients: In another bowl, whisk the eggs, oil, buttermilk, and vanilla. Pour this into the dry ingredients and stir until just combined. Don’t overmix! Carrot cake batter should never be overworked—it’s chill, like a Bee Gees ballad.

4. Add the Good Stuff: Fold in the grated carrots, pineapple, nuts, and raisins (if you’re using them). Try not to eat the batter. I mean, do what you want, but salmonella is not a good time.

5. Bake: Divide the batter between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let them cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

6. Make the Frosting: Beat the cream cheese and butter together until smooth and dreamy. Add the powdered sugar, vanilla, and salt, and beat until fluffy. Try not to just eat it with a spoon. (Or do. No judgment.)

7. Frost & Enjoy: Spread that luscious frosting between the cake layers and over the top. Decorate with extra nuts if you’re feeling fancy, or just dive right in.  ( I actually like to go thin on the sides and big fluffy piping on the top, but you make this your way!)

And there you have it! A high-altitude carrot cake worthy of its legendary status. Moist, flavorful, and loaded with nostalgia, just like the music of The Bee Gees. So put on Stayin’ Alive, cut yourself a generous slice, and bask in the glory of a cake that—unlike macrame plant hangers—should never go out of style.

Now, go bake this cake. You know you want to!