Buttermilk Carrot Cake
- SERVES
- 12
- CHILL TIME
- 3 Hr
- COOK TIME
- 30 Min
Carrots are a vegetable and vegetables are good for us, so, does that mean we can serve up giant slices of this Buttermilk Carrot Cake? You're going to want to! One bite into this extra-creamy, homemade carrot cake and everyone will think you ordered it straight from the bakery up the road. Don't worry, we won't tell if you won't!
What You'll Need
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons 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
- Buttery Cream Cheese Frosting (see Note)
What to Do
- 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 frosting. Stir flour mixture into carrot mixture until well combined. Divide batter between cake pans.
- Bake 30 to 35 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 with Buttery Cream Cheese Frosting (see note). Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.
Note
- Click here to get our recipe for Buttery Cream Cheese Frosting. And, since this is a layer cake, you'll need to double the amount of frosting. Double the frosting, double the fun!
- Whether you're making this for Easter or because you just love carrot cake, we know you're going to love it. We also know everyone will enjoy these Easy Easter Dessert Recipes! You're sure to find a new favorite for everyone in this list.
- Tell us if you made this cake and how it turned out. Tell us about the memories you made while eating it! We always love hearing your feedback in the comments.
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 418
- Calories from Fat 159
- Total Fat 18g 27 %
- Saturated Fat 2.6g 13 %
- Trans Fat 0.0g 0 %
- Protein 6.5g 13 %
- Amount Per Serving % Daily Value *
- Cholesterol 63mg 21 %
- Sodium 461mg 19 %
- Total Carbohydrates 61g 20 %
- Dietary Fiber 2.8g 11 %
- Sugars 41g 0 %
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Morehouse17
Mar 31, 2018
To be honest, I can not tell the difference in my recipes when I use regular milk or buttermilk. I see that a fellow posted noted that the cake was moist and that is a plus for me. I love carrot cake and it is one of those recipes that require time so I seldom make it. I guess this recipe is worth a save.
Delphine Bryant
Mar 31, 2018
I guess this is just a regular carrot cake prepared with buttermilk instead of milk? I have made one carrot cake and I do not even know where that recipe is. This recipe reads easy and I see that sebbs 3895116 has posted that the cake was really moist. I call this a winner at the least.
sebbs 3895116
Mar 30, 2018
I made this cake yesterday and it turned out moist and delicious. I just made one mistake I used walnuts that were contaminated by the store plastic container that they were kept in. When you but nuts or fruits make sure they pass the smell test and don't buy if they are in plastic containers! I will make a new cake tomorrow and this time with fresh, not stinky walnuts.
NewMexJags
Apr 19, 2016
High altitude instructions?
Test Kitchen Team
Apr 20, 2016
Hello! Changes for high altitude are: Increase your oven temperature to 375 degrees F; reduce baking powder and baking soda to 1-1/2 teaspoons (each), and increase cooking time by 5 to 10 minutes, or until a toothpick inserted in center comes out clean. Enjoy!
Lostsolo2
Apr 23, 2015
Two questions 1. Can I make this in a 10inch bundt pan, how long do I bake it, and at what temperture? 2. If I make this in a bundt pan can I put a cream cheese filling in it to bake into the cake making a cream cheese ribbon? Thank you )
Test Kitchen Team
Apr 23, 2015
Hey there. You can bake this cake in a Bundt pan, just pop it in the oven at 350 for 45 to 50 minutes. The Test Kitchen does not think the cream cheese filling will form a ribbon, but you can definitely try it out. You may want to check out our All In One Carrot Cake (it's already a Bundt!). http//www.mrfood.com/Cakes/All-In-One-Carrot-Cake
stevens7719 323426 2
Feb 07, 2015
This is the best recipe for carrot cake I have ever made. Super moist and everyone loved it !
wildrunner 9444572
May 11, 2014
my grand daughter loves carrot cake but her father doesn't like the nuts and pineapple in carrot cake so i heaped up the cups of carrots and made this cake like that.everyone loved this cake,turned out really nice,very good. i would love to make this cake again for my house and add the nuts and pineapple.if the cake i made is any indication of how good it will be it will be fabulous! will post back later on that. thank you for posting a really great cake recipe.
ColoradoST
May 01, 2014
Great cake! I live in high altitude and my cakes sank in the middle. They were delicious, moist, and not over cooked, but I am wondering how this happened? I didn't use pineapple either, and didn't adjust the recipe, so maybe that is why. I also found I had to make another batch of frosting to finish the cake. Is that normal? I am not a professional froster, but one batch didn't cover the cake in my experience. Overall, best carrot cake ever. I cannot eat store bought cake again!!! The buttermilk is the best secret to baking ever!
GloriousDelicious
Nov 12, 2013
On Veteran's Day I wanted to serve my husband a really special dinner and thought I would give this recipe a try. My husband ABSOLUTELY LOVED IT!! This is a very easy recipe and yet provide huge rewards.
kathyb0428 6005829
Sep 29, 2013
I am taking this cake again for the Harvest Dinner at church next Sunday. Everyone begs for more & for me to bring it every time. The ingredients are so easy & the cake goes together so fast. I also love this icing on other cakes too!
luvmynoel 7174167
Aug 10, 2013
I added 1 cup raisins, also didn't drain pineapple completely it makes a moist cake). I also boiled the carrots with 1 tsp of sugar till just tender and drained them so they wouldn't be so dry.
cactusmargarita 34 06988
Apr 17, 2013
could I use a bundt pan with this cake? What would be the baking time? Thanks, Cactus Margarita
bernacen 7122071
Apr 04, 2013
Best carrot cake recipe ever!!! I baked it and it was a hit with my friends. Highly recommened.
Granny DMB
Mar 12, 2013
I just realized this one is made from scratch, but many of your recipes made from a cake mix call for the 18.25 oz mixes.
Annie89
Mar 04, 2013
This sounds really good. Do you know if it turns out as well with coconut oil, instead of vegetable oil, and rice flour, instead of a wheat all purpose flour?
Sawbrandy 4561925
Nov 23, 2012
is this a freezer friendly cake ? Im trying to get a little ahead on my Christmas baking
Test Kitchen Team
Dec 07, 2012
Great question! This is a freezer-friendly cake. You have two options; the first is freezing the entire cake, frosting and all. The second option is to freeze the cake layers after they have cooled and when you are ready to serve the cake, thaw the layers and frost the cake. Thank you and enjoy!
grannyblu
May 29, 2012
Excellent carrot cake.... I add a teaspooon of vaniila to the cream cheese frosting ... this recipe keeps it simple & easy using a 1 pound bag of carrots
tbcwash3 3938380
Oct 26, 2011
I appreciate all the recipes you offer .Thank you for a refresher course on some I had fogotten about until you reminded me again.THANKS !
gjdahlia 8439228
Nov 24, 2010
This is the best cake. I have friends and family requesting this cake holiday.
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