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.
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
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!