This classic carrot cake recipe is all you’ll need for a birthday or holiday treat. Gently spiced cake with the tang of buttermilk in the batter and the frosting–there’s nothing bland or boring about this showstopper!
There’s enough fat and sugar in this cake to make a Weight Watchers coach blush.
But I have a few good reasons for my madness:
1) Spring (I am forcing myself to believe) is right around the corner and we are going to need a piece of rich, perfect carrot cake for Easter. Or hey–maybe you’d like to have a piece now just to get you through till Spring. Either way, you just aren’t going to go wrong with this recipe.
2) My beautiful cake stand from Minted.com was screaming “put something awesome on me!” And so I did. Isn’t this green milk glass cake stand great? It makes a truly classic cake even prettier–and about 18 inches tall when it’s all said and done. This baby was a whopper–but a beautiful one.
A few notes about this classic carrot cake recipe:
- I made this recipe in three layers–the recipe below is for a two-tiered cake. That third one is a doozy sometimes to keep straight and I didn’t want you all angry at me if it slid off so we are gonna keep it simple at two. If you want to make a three-tiered version, email me and I’ll give you the proportions.
- This frosting recipe calls for buttermilk powder. You can find it in your baking aisle next to the powdered milk. Only add the powder to the frosting–don’t reconstitute it. But if you would like to save on groceries, mix up the right amount for the cake and use it there as well. It will work great.
And remember: Despite this cake’s looks, it was EASY. My biggest problem was finding a bowl big enough to mix it in and that left my kitchen looking like this:
I never said I was a neat baker.
Here’s to an early spring everyone.
Classic Carrot Cake
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2 1/2 cups peeled and shredded carrots about 6 medium carrots
- 3 large eggs at room temperature
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- For the frosting:
- 3 cups powdered sugar
- 16 tablespoons unsalted butter
- 1/3 cup buttermilk powder
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 12 ounces COLD cream cheese cut into 12 equal pieces
- Preheat the oven to 350 degrees.
- Butter and flour two 9-inch cake pans. Set aside.
- In a bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Mix and set aside.
- In a large bowl, add the carrots, eggs, buttermilk, vanilla, sugar, and oil and mix well.
- Fold the dry ingredients into the carrot mixture and mix until just combined.
- Divide batter evenly between the pans and bake 30-38 minutes until a toothpick inserted in the center comes out clean.
- Allow to cool in their pans 10 minutes then turn out onto wire racks to cool completely.
- While the cake cools, make the frosting:
- Beat the powdered sugar, butter, buttermilk powder, vanilla and salt together on low until smooth. Scrape down the bowl well, and with the mixer on medium add the cream cheese one piece at a time. Beat until smooth.