This is a carrot cake buttermilk recipe with a buttermilk frosting. The cake is moist and fluffy from adding carrot puree and buttermilk, which creates a leavener when baking powder isn’t enough.
The frosting has a beautiful texture that contrasts with the light aromas of flour, eggs, sugar, and butter. The cake is moist, buttery, and dense but not heavy.
It’s perfectly balanced. The frosting isn’t too sweet because the buttermilk balances it out, leaving a pleasantly tangy taste that brings out the sweetness of the cake.
The recipe ingredients should be divided into two bowls: one for the cake and one for the frosting. The frosting should be used as a topping, not icing.
It’s not as firm as traditional icing because it has more liquid, but that doesn’t mean it will melt on your cupcakes or cakes.
How To Prepare Carrot Cake Buttermilk Recipe?
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Serving Size: 10
- pans (9×9 and 10-inch)
Ingredients For Carrot Cake Buttermilk Recipe:
- 3 cups all-purpose flour
- One tablespoon of baking powder
- One teaspoon salt
- 6 ounces unsalted butter, softened
- 2/3 cup sugar
- Two large eggs
For Buttermilk Frosting:
- 1 cup buttermilk (fat-free)
- 1 1/2 cups powdered sugar
- 3/4 stick unsalted butter, softened
Instructions For Carrot Cake Buttermilk Recipe:
1. Preheat oven to 350 degrees F.
2. Prepare two 9-inch baking pans by greasing them with melted butter and lining the bottom of each pan with parchment paper.
3. Combine flour, baking powder, and salt in a large bowl. Set aside.
4. In a standing mixer, beat softened butter and sugar until fluffy.
5. Add eggs one at a time and beat well after every addition. It may help to stop the mixer and scrape down the sides as you go.
6. Add half of your flour mixture and beat well.
7. Add your buttermilk and carrot puree, starting with 1/4 cup buttermilk until everything is combined. Scrape down the sides again if needed.
8. Add the remaining flour mixture until just combined.
9. Pour batter into prepared pans.
10. Bake for 50 minutes until a toothpick inserted in the center comes clean.
11. Cool cakes on wire racks for 30 minutes.
12. In the meantime, prepare frosting by combining buttermilk and powdered sugar in a medium-sized bowl and whisking until smooth.
13. Beat softened butter until creamy. Add powdered sugar and buttermilk mixture and beat well until the batter is creamy.
14. Spread frosting between layers on top of a cake or use it as a crust.
15. Decorate the top with almond slices, orange zest, or whatever you like.
16. Chill in the refrigerator before serving.
Nutrition Facts Of Carrot Cake Buttermilk Recipe
8 Attractive Serving Ideas For Carrot Cake Buttermilk Recipe
1. Carrot cake is perfect for transitioning to fall. Try other recipes like carrot cake cranberry, carrot cake blueberry, and pumpkin spice carrot cakes.
2. Eat in the morning with black coffee or tea on the side or before heading out for an afternoon tour on the bike or treadmill to keep yourself energized.
3. Serve with a slice of blueberry pie and some ice cream for a perfect summertime dessert.
4. It makes an excellent dessert for potlucks – everyone will love this delicious cake.
5. Try it with lemon or lime frosting for something different. Or add peanut butter frosting for a special treat on Halloween or Easter.
6. Take this recipe as a jumping-off point for other delicious cake flavors. Try adding apple or peach puree to your batter to make some fruit-flavored cakes.
Is It Classic Carrot Cake Recipe?
Yes, it is. The process of making a carrot cake recipe is pretty standard for most. It starts with a creamed butter and sugar mixture, often flavored with milk or orange juice, eggs, and vanilla extract.
You add some flour, baking powder, and spices to the recipe. Most carrot cake recipes use grated carrots, the primary source of the cake’s moistness and flavor.
Can I Use This Recipe Without Carrot?
Yes, you can. You won’t need to add the grated carrots or the sugar and spices that the carrot brings to the recipe. You’ll have to experiment to see what works and what doesn’t.
Most of all, you’ll want to ensure that you don’t reduce your sugar too much, as that will leave your cake dry and not nearly as tasty as it could be.
Can I Substitute Buttermilk For Eggs?
Yes, you can. Add two tablespoons of lemon juice to your egg white (whisked together) to substitute buttermilk for eggs. You’ll want to use a separate bowl and whisk your egg mixture separately,
as adding the lemon juice will change the color and consistency of your egg whites. Once you’ve done that, add a cup of buttermilk.
Is It The Best Carrot Cake Recipe With Buttermilk Glaze?
No, it’s not. It would help if you tried this buttermilk cake recipe; it’s an outstanding balance of flavors. But if you’re looking for a good glaze recipe, this simple cream cheese glaze is easy to make and delicious.
How Do You Make Carrot Cake Without Carrots?
You would need to substitute the carrots for some other vegetable source of natural sugars to get the requisite moistness you need in the cake.
Applesauce is one popular choice for adding moisture, as is mashed banana.
Can I Use Buttermilk Substitute Cream?
Yes, you can substitute buttermilk for the cream. Most people use a combination of 1 tablespoon of lemon juice to 1 cup of buttermilk, blended in a blender or whisked into a cup of milk.
How Do I Store Carrot Cake Buttermilk Recipe?
Once you’ve made your cake and frosted it, you’ll want to make sure that your cake does not sit at room temperature for too long after baking. It’s best to keep it in an airtight container, so it doesn’t start to stale.
The carrot cake buttermilk recipe is an almost perfect dessert. It’s moist, filled with healthy carrots, and relatively easy to make. If you’re getting into baking, this will be a great starting point for you and your family.
If you’re an experienced baker, this recipe is a great way to mix things up. No matter your skill level, you can use this as a base for other yummy variations, like lemon or maple carrot cake.