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Buttermilk Carrot Cake

(9 Votes)
SERVES
12
CHILL TIME
3 Hr
COOK TIME
30 Min
READY IN
3 Hr 30 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 frosting. Stir flour mixture into carrot mixture until well combined. Divide batter between cake pans.
     
  3.  Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.
     
  4. Place 1 cake layer upside-down on a serving plate and frost top with Buttery Cream Cheese Frosting (see note). Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.
     
Note
  • For the perfect Buttery Cream Cheese Frosting: In a large bowl, beat 2 softened (8-ounce) packages cream cheese, and 2 sticks softened unsalted butter until creamy. Gradually add 4 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.
     
  • Check out our collection of homemade carrot cake recipes!

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