Carrot Cake Recipe with Buttermilk
User Reviews
4.6
Carrot Cake Recipe with Buttermilk
Description
The Carrot Cake Recipe with Buttermilk relies on grated carrots mixed into a batter containing buttermilk, oil, and a blend of ground cinnamon, nutmeg, and cloves. The dry ingredients include all-purpose flour, sugar, baking soda, and baking powder, providing structure and leavening. Vanilla extract adds aroma. Once baked in round pans, the cakes develop a soft crumb with tender moisture from the carrots and buttermilk.
The cream cheese frosting combines room-temperature butter and cream cheese with powdered sugar and vanilla extract, whipped until smooth, offering a creamy, slightly tangy complement to the spiced carrot cake. Applied between and atop layers, it adds richness and a traditional finish.
This cake suits gatherings or as a treat with tea or coffee. It’s best served at room temperature after the frosting has set. The recipe encourages baking in two pans for even layers.
Refer to the original notes for variations and tips to achieve success, like ensuring the cake is fully cooled before frosting to prevent melting and adjusting spice levels to taste.
Ingredients
- 2 cups buttermilk
- 1 1/2 cups granulated sugar
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves ground
- 4 teaspoons vanilla extract
- 2/3 cup canola oil or vegetable oil/melted butter
- 3 cups carrot freshly grated, then measured
For the Cream Cheese Frosting
- 1/2 cup butter at room temperature, salted
- 8 ounces cream cheese at room temperature
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F. Line two 8 or 9-inch round cake pans with cooking spray and parchment paper and set aside.
- In a large bowl, measure out all dry ingredients and whisk together to combine.
- Create well in the center of the dry ingredients and pour in the buttermilk, oil, and vanilla extract. Stir until just incorporated. Add in carrot and stir again.
- Divide batter evenly between baking pans and smooth the tops. Bake 20-25 minutes or until set.
- Remove from oven and cool until pans are just warm. Invert cakes onto cooling racks, remove parchment paper and cool completely.
- To make the frosting, place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.
- Place one cake onto a cake plate or serving platter. Spread about 1 1/2 cups of frosting onto the cake evenly (doesn’t have to be exact) being sure to push frosting right to the edges of the cake.
- Top with the other cake round. With the remaining frosting, frost the cake exterior. This can be done with simple tools like the back of a spoon, butter knife, or an offset spatula.
- Decorate with anything from chopped pecans, coconut shreds, sprinkles, or even colored frosting in the shape of carrots.
Notes
- Ensure the cake layers are completely cooled before frosting to maintain a smooth finish.
- Measure freshly grated carrots after grating for accurate quantity.
- Adjust spices slightly to personal taste, especially nutmeg and cloves.
- Use room temperature ingredients for the frosting to avoid lumps.
- The recipe yields two 8 or 9-inch cake layers suitable for layering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 277mg | 12% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 5060IU | 101% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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