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Classic Carrot Cake

Make this classic carrot cake from scratch with the tang of buttermilk in the cake AND the frosting plus tender sweet carrots and just the right amount of spice. You'll never eat carrot cake just for the frosting ever again. 
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 15
Calories 704kcal
Author Rachel Ballard

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 704kcal