Buttermilk Carrot Cake
Awesome basic carrot cake recipe with cream cheese frosting. If you'd like, you can add raisins or nuts . . . or go 'old school' with this recipe that won't disappoint you!
- BUTTERY CREAM CHEESE FROSTING:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon 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
- 8 ounces cream cheese
- 1/2 cup unsalted butter
- 2 cups confectioners sugar
- 1 to 2 teaspoons vanilla
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.
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.
Buttery Cream Cheese Frosting: In a large bowl, beat softened cream cheese and softened butter until creamy. Add vanilla. Gradually add confectioners' sugar, beating until smooth. Use immediately, or cover and chill until ready to use. Bring to room temperature before using.