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Buttermilk Carrot Cake

(9 Votes)
3 Hr
35 Min
3 Hr 35 Min

Shy away from using buttermilk in recipes because you think it's high in fat? In fact, the opposite is true. So why not give buttermilk a try, especially since it adds an extra-creamy touch to our favorite desserts like this Buttermilk Carrot Cake?

What You'll Need:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 pound carrots, shredded (about 2 cups packed)
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 cups packed light brown sugar
  • 1 cup finely chopped walnuts
  • 4 eggs
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • Buttery Cream Cheese Frosting (see Note)
What To Do:
  1. Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except the frosting. Stir in flour mixture until well combined.
  3. Divide batter between cake pans. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes then invert onto wire racks to cool completely.
  4. Meanwhile, prepare Buttery Cream Cheese Frosting (see Note). Place 1 cake layer upside-down on a serving plate and frost top. Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.
  • For the perfect Buttery Cream Cheese Frosting: In a large bowl, beat 1 softened (8-ounce) package cream cheese, and 1/2 cup (1 stick) softened unsalted butter until creamy. Gradually add 2 cups confectioners' sugar, beating 1 to 2 minutes, or until smooth. Use immediately, or cover and chill until ready to use. Bring to room temperature before using.
  • If you liked this recipe, be sure to check out our free eBook, Classic Cakes: 24 Easy Cake Recipes to Enjoy Year-Round!


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