This Carrot Cake recipe with buttermilk is moist with a tender bite and covered in thick homemade cream cheese frosting. Whipped up in a single bowl, this cake is full of cozy spice and irresistible flavor. One bite and you might just forget every other dessert exists.
Carrot Cake, Keeping it Simple!
I’m convinced that if you don’t like carrot cake, you’re making the wrong carrot cake recipe. Growing up, I really hated carrot cake because of the chunks of pineapple. Classically, a carrot cake recipe is made around Easter (or Spring in general) and does call for nuts, coconut (sometimes), and crushed pineapple. While I have directions for adding in these ingredients below, mine is the plain Jane version featuring grated carrot, a variety of spices, and the most amazing cream cheese frosting.
Carrot Cake Ingredient Substitutions
This is an easy, homemade carrot cake recipe that will leave you wanting more. Most of the ingredients are pantry staples that you’ll be able to find already at home or at the store. However, here are some helpful ingredient substitutions just in case:
- Buttermilk – Buttermilk’s acidity reacts with baking soda to release carbon dioxide bubbles, which lift the batter and create a soft, fluffy texture. If you don’t have buttermilk you can substitute with an equal amount of regular milk + 2 teaspoons of white vinegar or lemon juice.
- Cinnamon, Nutmeg + Cloves – all warm delicious spices found in traditional carrot cake recipes. I’ve learned from other previously published recipes that cloves can be quite a controversial ingredient. If you are not a fan of cloves, just omit them or reduce the listed amount by half.
- Canola Oil – oil keeps the carrot cake nice and moist. Any light-colored oil will work like vegetable, avocado, or grape seed oil. Or if you’re in a pinch, melted butter!
- Carrots – I highly recommend shredding your own carrots rather than buying pre-shredded carrots. But if all you have is the pre-shredded kind just note that your cake will tend to be drier.
Wait, No Eggs?
I think it’s important to note that this recipe *does not* call for eggs. It’s not a typo, folks!! There are no eggs listed in the recipe card because I don’t add eggs to this cake batter. Structurally, it’s fine without eggs and your carrot cake recipe will turn out just as beautiful as mine, pictured below. I promise this cake will turn out perfectly without the eggs. Dare I say you won’t even notice? And as an extra bonus, you can lick out the bowl with no raw egg guilt…not that that ever stops me. Ahem.
Carrot Cake Add-Ins
As I mentioned above, the listed recipe below does not include all of these extras. If you would like to add in the coconut, pecans, and/or pineapple, here’s how to do it:
- Crushed pineapple: Reduce the buttermilk by 1/2 cup and add 1/4 cup extra flour to the batter. Drain one 8 oz can of crushed pineapple. Stir in with the grated carrot. Bake, cool, and frost as usual.
- Pecans: Stir in 3/4 cup of toasted and chopped pecans into the batter with the grated carrot. Bake, cool, and frost as usual. Walnuts or almonds are also a good substitution.
- Coconut: Stir in 1 1/2 cups sweetened, desiccated coconut into the batter with the grated carrot. Bake, cool, and frost as usual.
If you do not want to add in the crushed pineapple but would like to add in pecans or coconut, the buttermilk does not need to be reduced because you’re not adding in extra moisture like you would be with the pineapple.
Cake Size Options
This carrot cake recipe will make:
- 24 cupcakes (350° F for 15-20 minutes)
- two 8 or 9-inch round cakes (350° F for 20-25 minutes)
- 9×13 cake (350° F for 25-30 minutes)
No need to change the frosting recipe, it’s enough to frost any of the options above.
How to Make Carrot Cake
No stand or hand mixer is required to make my carrot cake recipe. It’s a one-bowl, super simple recipe that is nearly impossible to mess up! I promise you will love it. For full details, see the recipe card down below
1. Prep and Preheat
Preheat oven. Line two 8 or 9-inch round cake pans with cooking spray and parchment paper and set aside.
2. Make Carrot Cake Batter
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 carrots and stir again.
3. Bake + Cool
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.
4. Make the Cream Cheese Frosting
While cakes are cooling make the cream cheese frosting. Place cream cheese, butter, powdered sugar, and vanilla extract 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.
5. Decorate Carrot Cake
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. Happy baking!
Make-Ahead Options
This carrot cake recipe is a great make-ahead dessert, especially around the holidays. Because of that, I’m going to outline three options on how you can make this cake recipe ahead of time.
1. Make and Store Separately
Bake and cool your cake layers completely. Cover in plastic wrap and store in the fridge. You can also make the frosting ahead of time and store it in the fridge (covered). When ready to decorate the cake, let your frosting come to room temperature (15 minutes) then give it a quick mix to loosen it up again.
2. Make, Assemble + Store
It’s pretty self-explanatory. Make your cake, frost it, and then store in the fridge for up to a week. Make sure to cover well.
3. Freeze (Frosted or Unfrosted)
This carrot cake can be frozen for up to 3 months! To serve, transfer your frozen carrot cake to the fridge to thaw overnight. Then let it come to room temperature on your counter before decorating or serving.
Love Carrot Cake? Try These:
Friends, I may have a problem. I love carrot cake so much, that I’ve developed quite a few recipes inspired by it!
- Carrot Cake Cookies
- Carrot Cake Cobbler
- Carrot Cake Oatmeal
- Carrot Cake Donuts
- Carrot Cake Protein Bites
- Carrot Cake Cupcakes
The printable recipe card is below! Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Carrot Cake Recipe with Buttermilk
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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 ground cloves
- 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 salted butter at room temperature
- 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
Nutrition
The post Carrot Cake Recipe appeared first on Lauren’s Latest.
Source: laurenslatest.com – All rights belong to the original publisher.
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