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Buttermilk Carrot Cake




Source of Recipe


mr. Food


Recipe Introduction


Shy away from using buttermilk in recipes because you think it's high in fat? In fact, the opposite is true. So why not give buttermilk a try, especially since it adds an extra-creamy touch to our favorite desserts like this Buttermilk Carrot Cake?




List of Ingredients




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)


Recipe




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.



Note
• For the perfect Buttery Cream Cheese Frosting: In a large bowl, beat 1 softened (8-ounce) package cream cheese, and 1/2 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.