Carrot Cake Hides And Covers Itself With Something Special

Carrot cake is one of those classic cakes that I love making for friends. Classic- you should never underestimate what a classic can do. It will always have that power over people because it already has a position on the dessert hierarchy. You can’t go wrong with a classic- that’s what my mother always said. She taught me all the classic cakes because she said I needed to learn all of the basics. I am glad I listened to her or I wouldn’t have been able to make these treats for my family.

Check out what our friends from Mr. Food have to say about this recipe:

“Carrots are a vegetable and vegetables are good for us, so, does that mean we can serve up giant slices of this Buttermilk Carrot Cake? You’re going to want to! One bite into this extra-creamy, homemade carrot cake and you’ll understand why!”

Well, I can’t really say no to a piece of carrot cake. Moist and fluffy carrot cake with cream cheese frosting is as irresistible as the decadent chocolate. No, we can’t resist this.

Ingredients

For the cake:

• 2 cups Gold Medal all-purpose flour
• 2 teaspoons Clabber Girl baking powder
• 2 teaspoons Clabber Girl baking soda
• 1 tablespoon McCormick ground cinnamon
• 1/2 teaspoon McCormick ground allspice
• 1/2 teaspoon Morton salt
• 1 pound carrots, shredded (about 2 cups packed)
• 1 (8-ounce) can Del Monte crushed pineapple, drained
• 2 cups Domino packed light brown sugar
• 1 cup finely chopped Oh! Nuts walnuts
• 4 Eggland’s eggs
• 1/2 cup Borden buttermilk
• 1/2 cup Wesson vegetable oil
• Buttery Cream Cheese Frosting

For the frosting:

• 1 (8-ounce) package Philadelphia cream cheese, softened
• 1/2 cup (1 stick) Land O Lakes unsalted butter, softened
• 2 cups Domino confectioners’ sugar

Instructions

For the cake:

1. Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except frosting. Stir flour mixture into carrot mixture until well combined. Divide batter between cake pans.
3.  Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.
4. Place 1 cake layer upside-down on a serving plate and frost top with Buttery Cream Cheese Frosting. Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.

For the frosting:

1. In a large bowl, beat the cream cheese and butter until creamy. Gradually add the confectioners’ sugar, beating for 1 to 2 minutes, or until smooth.
2. Use immediately, or cover and chill until ready to use. Bring to room temperature before using.

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Quick Tip: You can use buttercream frosting for another version of this recipe if you like.

Thanks again to Mr.Food for this amazing recipe.