Buttermilk Carrot Cake

Buttermilk Carrot Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 2

    teaspoons baking soda

  • 1

    tablespoon ground cinnamon

  • ½

    teaspoon ground allspice

  • ½

    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

  • ½

    cup buttermilk

  • ½

    cup vegetable oil

  • Buttery Cream Cheese Frosting

  • In a large bowl, beat 1 softened (8-ounce) package cream cheese, and ½ 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.

Directions

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.


Nutrition

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