If you’re looking for a super moist carrot cake with cream cheese frosting made from scratch, look no further! This two layer Carrot Cake Layer Cake with Buttermilk Cream Cheese Frosting is easy to bake and will certainly impress your family and friends.
I think spring is finally starting to arrive.
The weather has gotten much warmer and the snow has finally melted.
The days of wet, soggy boots and overworked car scrapers are soon behind us as we break out the spring jackets and umbrellas.
The official first day of spring is tomorrow, and I made a cake to celebrate.
Since you loved my strawberry cake recipe so much, I wanted to make a Carrot Cake Layer Cake for spring and Easter coming up.
Of course you can never have carrot cake without cream cheese frosting, so I opted for Buttermilk Cream Cheese Frosting as I love the tang of buttermilk (plus you more than likely will have some leftover buttermilk after baking the cake).
As with all of my desserts, this cake is made from scratch without boxed cake mix and with homemade cream cheese frosting. Really it’s the only way to get a super moist carrot cake.
Don’t let that scare you though! Baking a cake from scratch is easy. All you have to do is measure and mix. Piece of cake (pun intended).
Too much cake? Make my 6 inch Small Carrot Cake recipe instead.
When I was doing some recipe research, I saw that one cake used a buttermilk glaze before adding frosting.
To be perfectly honest, I wasn’t sure why the extra glaze was needed when you were frosting it anyway.
That’s when I got the idea to combine the two ideas and make Buttermilk Cream Cheese Frosting.
This carrot cake stays incredibly moist thanks to the vegetable oil, brown sugar, and buttermilk.
My store sells a small carton of buttermilk, so I didn’t have to worry about wasting it.
Side note – I don’t know why the word moist bothers people. It’s the only way to describe this carrot cake! Other than “this cake is the opposite of dry.”
Does moist bother you when describing a cake? Is it really that bad of a word?
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup grated carrots (roughly 2-3 carrots)
- 1/2 cup canned crushed pineapple, liquid drained
- 1/2 cup sweetened coconut flakes
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 8 ounces cream cheese, softened
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350F. Line the bottom of two 8-inch round cake pans (1 1/2 inches deep) with parchment paper then lightly grease with cooking spray.
- In a large bowl, mix together the flour, baking soda, cinnamon, nutmeg, clove, and salt.
- In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, eggs, and vanilla until smooth. Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).
- Divide the batter between the two cake pans and bake 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert the cake pans. Cool completely on a wire rack.
- For the frosting: In a large mixing bowl, beat together the cream cheese, butter, and sugar until creamy and smooth, about 2-3 minutes. Add the buttermilk and vanilla then beat another 2-3 minutes until light and fluffy.
- If the cake layers are not flat, trim some of the cake off of the top until flat. Place one cake layer on a cake stand or plate. Slide pieces of parchment or wax paper underneath the cake for easy clean up later.
- Spread some of the frosting on top of the cake for the filling. Top with the remaining cake layer. Spread a thin layer of frosting all over the cake, sealing in the crumbs (don't use more than half of the frosting). Refrigerate 15 minutes.
- Finish covering the cake with the remaining frosting. Carefully remove the paper pieces. Refrigerate until the frosting is firm. Store the cake covered in the refrigerator. For best results, let the cake sit at room temperature 15-30 minutes before serving.
Source: Adapted from My Recipes
More Carrot Cake Recipes
Carrot Cake Cheesecake
Carrot Cake Baked Doughnuts