This Carrot Cake Recipe is made of buttermilk, two cups of grated carrots, walnuts, cinnamon and other yummy stuff.
I hope you will enjoy step by step tutorial on how to make this delicate Cake.
Now scroll down to see how to make this gorgeousness.
How to Make Carrot Cake
Preheat the oven to 350F.
Grease three 9 inches by 2.5 inches cake pans. line them with parchment paper, set aside.
In a medium bowl, whisk flour, salt, baking soda, cinnamon and set aside.
In a stand mixer on a medium/high-speed, whisk eggs, oil, sugar, buttermilk and vanilla extract.
Add flour, whisk on low-speed until combined.
Fold in carrots and walnuts.
Pour the batter into 3 cake pans. Bake for 30-35 minutes, until toothpick comes out clean, when inserted in center of the cake.
Let cake layers cool on a cooling rack, remove the parchment paper.
To make frosting:
In a stand mixer, on a medium speed whisk butter and powdered sugar, until combined. Scrap down the bowl few times with spatula.
Toss in cream cheese, whisk on high speed for about 5 minutes (scrap down the bowl few times), whisk until frosting has a smooth texture.
Place one cake layer on a cake stand, spread the frosting, add another layer. Smooth the sides and the top with a butter knife.
Garnish with baby breath flowers. Enjoy!
Don’t miss another yummy recipe subscribe to Munchkintime on your right ——->
Naked Carrot Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 ½ cup brown sugar
- ¾ cups vegetable oil
- ¾ cups buttermilk
- 1 teaspoon vanilla extract
- 2 cups carrot grated
- 1 cup walnuts chopped
- 16 oz cream cheese room temp
- 113 g butter room temp
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350F. Grease three 9 inches by 2.5 inches cake pans. line them with parchment paper, set aside.
- In a medium bowl, whisk flour, salt, baking soda, cinnamon and set aside.
- In a stand mixer on a medium/high speed, whisk eggs, oil, sugar, buttermilk and vanilla extract. Add flour, whisk on low speed until combined. Fold in carrots and walnuts.
- Pour the batter into 3 cake pans. Bake for 30-35 minutes, until toothpick comes out clean, when inserted in center of the cake. Let cake layers cool on a cooling rack, remove the parchment paper.
- To make frosting: In a stand mixer, on a medium speed whisk butter and powdered sugar, until combined. Scrap down the bowl few times with spatula. Toss in cream cheese, whisk on high speed for about 5 minutes (scrap down the bowl few times), whisk until frosting has a smooth texture.
- Place one cake layer on a cake stand, spread the frosting, add another layer. Smooth the sides and the top with a butter knife. Garnish with baby breath flowers. Enjoy!
Notes
Nutrition
Do YOU like this Naked Carrot Cake Recipe?
Let me know in the comments below, I would love to hear from you!
If you make Naked Carrot Cake Recipe please tag my name @munchkintimeblog and hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation!
Huge Thank You goes to Fred Meyer Stores for sponsoring this recipe!
Thank you for stopping by!
Quote of the Day
Have a wonderful day!
I love how thorough you are with your pictures and explanations. Thanks for sharing with the Thursday Blog Hop...it sounds delicious!
Thank you so much Pam, I am glad you like those pictures and explanations!
Oh Man!! This is one of my favorite cakes in the world! And yours looks perfect! Thanks for sharing on My 2 Favorite Things on Thursday - Link Party! I hope to see you again tomorrow! Pinned!
Thank you so much Elaine!
Oh yummy! Love how the baby's breath looks like carrot tops! Thanks for sharing at Thursday Favorite Things!
They actually do look like carrot tops 🙂 Thank you so much for stopping by Angelina!