Ingredients
2 1/2 cups all-purpose flour
2 tsp baking soda
4 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 1/2 tsp ground ginger
1 1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup buttermilk
1 tbsp vanilla extract
2 1/2 cups freshly grated carrots
2/3 cup chopped walnuts
8 oz (227g) cream cheese, room temperature
3 1/2 cups powdered sugar
Instructions
Preheat oven to 350°F. Grease two 9-inch round pans.
Whisk dry ingredients: 2 1/2 cups flour, 2 tsp baking soda, 4 tsp cinnamon, 1 1/2 tsp nutmeg, 1 1/2 tsp ginger, and 1 1/2 tsp salt.
Beat butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, then mix in buttermilk and vanilla.
Fold in grated carrots and walnuts. Divide batter into pans.
Bake 35-40 minutes until golden and a toothpick comes out clean. Cool completely.
Whisk cream cheese with powdered sugar until smooth. Frost cooled cake layers.
Notes
Use non-dairy buttermilk substitute if needed
Grate carrots freshly for optimal texture
Let cake cool fully before frosting
Bake at 325°F for denser crumb
Store in fridge up to 5 days
- Prep Time: 20
- Cook Time: 40
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg