Buttermilk Carrot Cake
By Susan52
Ingredients
- 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)
Details
Servings 12
Preparation time 35mins
Adapted from mrfood.com
Preparation
Step 1
Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.
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.
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.
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.
Note
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.
You'll also love
- Sausage Egg Casserole 4.5/5 (29 Votes)
- Caramel-Apple Shortcakes 4.5/5 (29 Votes)
- Cheesy Spinach Muffins 4.5/5 (30 Votes)
- Summer Broccoli Salad 4.5/5 (29 Votes)
- Carrots, Glazed - 4.5/5 (24 Votes)
Review this recipe