Carrot Cake Buttermilk Recipe
This carrot cake recipe uses buttermilk to create a moist, tender crumb. Begin by whisking together flour, baking powder, baking soda, and spices. In a separate bowl, mix grated carrots, sugar, eggs, and buttermilk. Combine wet and dry ingredients, then fold in walnuts or raisins if desired. Bake at 350°F (175°C) until a toothpick comes out clean. Let cool before frosting. Enjoy!
Equipment
- 2 mixing bowls
- Whisk or electric mixer
- Grater (for carrots)
- Measuring cups and spoons
- Rubber spatula
- 9×13-inch baking pan (or 2 round cake pans)
- Cooling rack
- Large spoon or spatula (for folding ingredients)
- Handheld or stand mixer (for frosting)
- Parchment paper (optional, for lining pans)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs room temperature
- 1 cup vegetable oil
- ¾ cup buttermilk room temperature
- 2 cups grated carrots about 4 medium carrots
- 1 cup chopped walnuts or pecans
- 1 cup raisins soaked in boiling water for 15 minutes, then drained
- 6 ounces flaked coconut
- 1 8 oz can crushed pineapple, drained
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan (or two round cake pans) or line them with parchment paper for easier removal.
Prepare the Dry Ingredients:
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Prepare the Wet Ingredients:
- In a separate large mixing bowl, beat the granulated sugar, brown sugar, and eggs until smooth and combined. Add in the vegetable oil, buttermilk, and vanilla extract, then continue to mix until fully incorporated.
Add Carrots and Other Ingredients:
- Stir in the grated carrots, walnuts or pecans, raisins (that have been soaked and drained), flaked coconut, and crushed pineapple. Mix until everything is well-distributed throughout the batter.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and fully combined.
Bake:
- Pour the batter into the prepared baking pan(s). Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely before frosting.
Make the Cream Cheese Frosting:
- While the cake is cooling, prepare the frosting. In a medium-sized mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
Frost the Cake:
- Once the cake has cooled completely, spread a generous amount of cream cheese frosting over the top. If desired, garnish with additional chopped walnuts or pecans for added texture.
Serve:
- Slice the cake into 12 servings and enjoy your delicious homemade carrot cake with cream cheese frosting!
Notes
1. Storage Tips
This carrot cake with buttermilk keeps well in the refrigerator for up to five days. Make sure to store it in an airtight container to maintain its freshness.
2. Make it Your Own
Feel free to customize this recipe by adding raisins, pineapple, or coconut to the batter for added texture and flavor. Just remember to adjust the baking time slightly if you add extra ingredients.