4.6 from 117 votes
Carrot Cake Recipe with Buttermilk
This Carrot Cake Recipe combines freshly grated carrots with warm spices, buttermilk, and a smooth cream cheese frosting for a moist, tender cake. The use of baking soda and baking powder helps give a light rise while the spices add depth. The cream cheese frosting complements the spicy cake with its creamy texture and subtle sweetness. It's a classic carrot cake perfect for a dessert or celebration, offering a balance of sweet and spice with a rich, velvety finish.
Prep Time
1 hr 15 mins
Cook Time
25 mins
Total Time
1 hr 40 mins
Servings:
14
servings
Calories:
542 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 14 servings
Amount Per Serving
Calories 542
% 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.