Carrot Buttermilk Layer Cake

Carrot Buttermilk Layer Cake

Last year, I posted a recipe for my Strawberry Buttermilk Layer Cake, so this year, I thought I’d give it an Easter spin (because we must have carrot cake something on Easter!).  This cake is super moist and full of flavor.  And bonus, the cinnamon cream cheese frosting at the end, just makes it that much more delightful.  Happy (almost) Easter!

This recipe makes one 9×13 sheet cake or a layer cake with 2 (9″) round layers.

Shopping List
2 cups all-purpose flour
2  cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup of butter, melted
1/2 a cup of buttermilk, plus a splash more
2 eggs
1 cup of grated carrot (about 2 carrots)
2 tablespoons cinnamon, divided
1 (8 oz) package of cream cheese, softened
2 cups of powdered sugar

Preheat oven to 350 degrees.

Grease (I used Pam) two (9″) round cake tins.  Set aside.

In a mixing bowl, whisk together your flour, sugar, baking soda and salt.  Whisk in melted butter.  Next, beat in 1/2 a cup of buttermilk and eggs with an electric mixer until just combined.  Stir in your grated carrot and one tablespoon of cinnamon.  Pour batter evenly between both prepared cake tins.

Bake about 20 minutes or until a toothpick inserted in the middle comes out clean.  Remove from oven and cool completely before frosting.

To make the frosting, beat with an electric mixer your cream cheese, powdered sugar and just a tablespoon or so of your buttermilk together.  Add more milk if it’s too thick or more sugar if it’s too thin.  Once the frosting reaches the desired consistency, beat in your remaining tablespoon of cinnamon.  Frost the tops of cooled cakes and stack them together.

Store in the fridge until you’re ready to serve.

**To prepare this in a 9×13 baking dish, follow the directions exactly except pour the entire batter in a greased 9×13 baking dish and bake 28 to 30 minutes.  Frost the top of your cooled sheet cake.

Easter never tasted so good!

Carrot Buttermilk Layer Cake

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8 Comments

  • Reply Sheaffer Sims April 13, 2017 at 5:20 am

    This sounds DIVINE!!!!!

  • Reply Narci Dreffs April 13, 2017 at 6:21 am

    This looks amazing!

  • Reply Lauren @ Oh Hey! I Like That! April 13, 2017 at 8:50 am

    This looks incredible! Definitely pinning for later!

  • Reply Katherine Darlington April 13, 2017 at 9:38 am

    I have a question. I was looking at your post on smoothies and you mentioned strawberries are a staple in your fridge. Any advise on how to make them last longer than just a few days in the fridge? A produce grocer told me to wash them and spread them out on a plate stem down so they don’t touch each other, then cover with plastic wrap. I tried that and they do last longer, but they take up a lot of space and honestly, it’s kind of a pain. Any tips? I feel like I throw away an awful lot of stuff, like strawberries & peppers, due to it going bad fast.

    • Reply Mix and Match Mama April 13, 2017 at 12:14 pm

      Strawberries go fast at my house! My girls typically eat them before they go bad and we have to replenish. That being said, I’ve heard that if you delay washing berries until you’re ready to eat them, it delays the mold.

  • Reply Lizzie @ This Happy Life April 13, 2017 at 1:25 pm

    This sounds delicious!!

  • Reply Shelly April 13, 2017 at 2:32 pm

    Is there a reason you don’t frost the entire cake? Is there not enough frosting to do that?

    • Reply Mix and Match Mama April 13, 2017 at 2:38 pm

      If you make the sheet cake version, you can frost the top. I just like the way it looks with the frosting only between the layers :).

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