Carrot Cake Buttermilk Recipe: A Delectable Delight to Savor

As an individual blogger and a passionate recipe expert, I am excited to present to you a delightful twist on a classic dessert – the Carrot Cake Buttermilk Recipe.

Carrot cake is loved by many for its moist texture and warm flavors, and with the addition of buttermilk, this recipe takes it to a whole new level of deliciousness.

Join me on this culinary journey as we create a cake that will be the highlight of any gathering.

Carrot Cake Buttermilk Recipe
Carrot Cake Buttermilk Recipe

Recipe Time and Yield

Preparation Time: 20 minutes

Baking Time: 35-40 minutes

Total Time: Approximately 1 hour

Yield: 12 servings

Equipment Needed

  • 9-inch round cake pan
  • Parchment paper
  • Large mixing bowl
  • Whisk or electric mixer
  • Rubber spatula
  • Grater

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Ingredients For Carrot Cake Buttermilk Recipe:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

Mixing the Dry Ingredients

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Ensure the dry ingredients are well combined.

Preparing the Wet Ingredients

In another bowl, whisk together the granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract. The buttermilk adds moisture and a slight tanginess to the cake.

Gradually pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold the mixture until just combined. Avoid overmixing to maintain a tender texture.

Combining the Batter

Add the grated carrots to the batter, and if desired, fold in the chopped walnuts or pecans for an added nutty crunch.

Mix the ingredients until the grated carrots are evenly distributed throughout the batter. The carrots add natural sweetness and moisture to the cake.

Baking the Carrot Cake

Pour the carrot cake batter into the prepared cake pan, spreading it evenly.

Place the cake pan in the preheated oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.

Carefully transfer the cake to a cooling rack to cool completely before serving.

Carrot Cake Buttermilk
Carrot Cake Buttermilk

Nutrition Facts

Calories431 kcal
Carbohydrates65.3 g
Protein5.9 g
Fat19.8 g
Fiber1.4 g
Sodium472 mg

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.

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.

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.

Final Thought

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.