Ultimate Super Moist Carrot Cake Layer Cake with Tangy Buttermilk Cream Cheese Frosting

If you’re searching for a truly exceptional carrot cake – one that’s incredibly moist, bursting with flavor, and topped with a luscious, tangy cream cheese frosting made entirely from scratch – then your search ends here! This Carrot Cake Layer Cake with Buttermilk Cream Cheese Frosting is not only surprisingly easy to bake but also promises to be a show-stopping dessert that will delight your family and friends for any occasion, especially as we welcome the warmer days of spring and celebrate holidays like Easter.

Embracing Spring with a Slice of Homemade Goodness

The gentle shift in weather, the budding leaves, and the longer, brighter days all signal one glorious thing: spring is finally here! After what feels like an endless season of bundling up, battling wet boots, and scraping icy car windows, the arrival of spring is a welcome embrace. It’s a time for renewal, fresh beginnings, and, of course, delicious homemade treats that capture the essence of the season. What better way to celebrate this beautiful transition than with a classic, comforting, yet utterly elegant carrot cake?

For me, the arrival of spring always inspires a return to fresh, vibrant flavors in my baking. And as the official first day of spring often heralds the approach of Easter, a magnificent carrot cake is the quintessential dessert. You, my wonderful readers, absolutely adored my strawberry layer cake recipe, and with its overwhelming success, I knew my next creation for the season had to be a spectacular Carrot Cake Layer Cake.

The Secret to Unforgettable Flavor: Buttermilk Cream Cheese Frosting

A carrot cake, in my humble opinion, is simply incomplete without its crowning glory: a rich and creamy cream cheese frosting. But I decided to elevate this classic pairing by opting for a Buttermilk Cream Cheese Frosting. Why buttermilk, you ask? Because I adore the subtle yet distinct tang it brings, which perfectly balances the sweetness of the cake. It adds an extra layer of complexity and a beautifully smooth texture to the frosting, making it truly irresistible. Plus, if you’re baking the cake itself with buttermilk (which this recipe does!), you’ll more than likely have some leftover, making this a fantastic way to use it up!

Just like all my dessert creations, this carrot cake is crafted entirely from scratch. You won’t find any boxed cake mix here; only wholesome, fresh ingredients for the cake and homemade cream cheese frosting. This commitment to ‘from scratch’ baking isn’t just about tradition; it’s the only way to achieve that truly super moist carrot cake texture and a depth of flavor that simply cannot be replicated by store-bought alternatives. Don’t let the idea of baking from scratch intimidate you! It’s much simpler than you might think. With just a few basic steps of measuring and mixing, you’ll be on your way to a truly remarkable dessert. It’s truly a piece of cake (pun absolutely intended!).

Crafting the Perfect Frosting: My Buttermilk Inspiration

During my recipe research phase for carrot cake, I encountered a technique where some bakers would apply a buttermilk glaze before adding the main frosting. To be perfectly honest, I found myself questioning the necessity of an extra glaze when a rich frosting was already planned. It felt like an unnecessary additional step. This sparked an idea: what if I could infuse that wonderful buttermilk tang directly into the cream cheese frosting? And so, the concept of this Buttermilk Cream Cheese Frosting was born, simplifying the process while maximizing flavor and achieving an unparalleled creaminess. It’s a game-changer!

The Secrets to an Incredibly Moist Carrot Cake

Achieving a truly moist carrot cake is paramount, and this recipe delivers on that promise beautifully. The secret lies in a carefully balanced combination of ingredients: vegetable oil, brown sugar, and buttermilk. Vegetable oil contributes a consistent, even moisture throughout the cake without adding a strong flavor, ensuring a tender crumb. Brown sugar, with its molasses content, not only adds a deeper, richer flavor but also helps to keep the cake soft and moist. Finally, buttermilk reacts with the baking soda, creating a wonderfully tender texture and lending a subtle tang that complements the carrots and spices.

Maximizing Flavor and Texture with Key Ingredients:

• Carrots: Freshly grated carrots are essential. They provide natural sweetness, moisture, and that signature speckled appearance. I recommend grating them finely for the best texture distribution.
• Spices: A warm blend of ground cinnamon, nutmeg, and clove creates the classic comforting aroma and taste of carrot cake. Don’t skimp on these for optimal flavor!
• Pineapple: Canned crushed pineapple, well-drained, is a secret weapon for moisture and a delicate fruity sweetness that brightens the cake without overpowering the carrot.
• Coconut & Walnuts (or Pecans): Sweetened coconut flakes and chopped walnuts (or pecans) add delightful textural contrast and nutty flavor. Feel free to adjust quantities or omit them based on preference.
• Raisins: Plump raisins offer bursts of sweetness and chewiness. If you’re not a fan, you can certainly leave them out or substitute with other dried fruits like cranberries.

I understand that finding fresh buttermilk in larger quantities can sometimes be a challenge. My local store conveniently sells a smaller carton, which is perfect for this recipe and helps avoid waste. However, if you do find yourself with leftover buttermilk, don’t let it go to waste! It’s incredibly versatile. You could whip up a batch of creamy Buttermilk Ice Cream, bake some rustic Irish Soda Bread Muffins, or even use it for pancakes or fried chicken. It truly is a baker’s best friend!

A Note on the Word “Moist”

Side note – I often hear that the word “moist” bothers people when describing food, particularly cakes. It’s interesting how certain words can elicit such strong reactions! But truthfully, when it comes to a cake like this, “moist” is simply the most accurate and direct way to convey its delightful texture. It means the cake is juicy, tender, and far from dry or crumbly. Other phrases like “succulent,” “tender and juicy,” or “incredibly dewy” might work, but “moist” perfectly encapsulates that desirable quality. Does the word “moist” bother you when describing a cake? Is it really that bad of a word, or is it just the perfect descriptor for a truly tender, delicious bake?

For those looking to create a smaller, more intimate dessert, I’ve got you covered! You can easily adapt this recipe or try my dedicated Small Carrot Cake Recipe or my delightful Carrot Cake Cupcakes (Small Batch). These are perfect for smaller gatherings or when you just want a personal treat. You can also explore my full list of 6 Inch Cake Recipes and Small Batch Cupcake Recipes for more inspiration tailored to smaller portions.

Carrot Cake Layer Cake with Buttermilk Cream Cheese Frosting

Yield:
8-10 servings

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

If you’re looking for a super moist carrot cake with cream cheese frosting made from scratch, look no further! This Carrot Cake Layer Cake with Buttermilk Cream Cheese Frosting is easy to bake and will certainly impress your family and friends with its incredible flavor and texture.

Ingredients

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground clove
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup grated carrots (roughly 2-3 medium carrots)
• 1/2 cup canned crushed pineapple, liquid well drained
• 1/2 cup sweetened coconut flakes
• 1/2 cup chopped walnuts (or pecans)
• 1/2 cup raisins (optional)

For the Buttermilk Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1/4 cup buttermilk, room temperature
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans (about 1 1/2 inches deep) with parchment paper, then lightly grease them with cooking spray or butter and flour. This ensures easy release.
2. In a large bowl, thoroughly whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, clove, and salt. Set aside.
3. In a separate large mixing bowl, using an electric mixer, beat together the wet ingredients on medium speed until smooth: granulated sugar, brown sugar, vegetable oil, buttermilk, eggs, and vanilla extract. Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined. Be careful not to overbeat the batter, as this can result in a tough cake. Gently fold in the grated carrots, drained crushed pineapple, sweetened coconut, chopped walnuts, and raisins (if using).
4. Divide the batter evenly between the two prepared cake pans. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for 15 minutes before inverting them onto a wire rack to cool completely. Ensuring the cakes are fully cooled before frosting is crucial for a neat finish.
5. For the frosting: In a large mixing bowl, beat together the softened cream cheese, softened unsalted butter, and sifted powdered sugar on medium speed until the mixture is wonderfully creamy and smooth, which should take about 2-3 minutes. Add the room temperature buttermilk and vanilla extract, then continue to beat for another 2-3 minutes until the frosting is light, airy, and fluffy.
6. Before frosting, ensure your cake layers are completely cool and flat. If the cake layers have domed tops, carefully trim some of the cake off with a serrated knife until they are level. Place one cake layer on a cake stand or serving plate. For easy clean-up, slide small strips of parchment or wax paper underneath the edges of the cake.
7. Spread about one-third of the buttermilk cream cheese frosting evenly over the top of the first cake layer to create the filling. Carefully place the second cake layer on top. Apply a thin, even layer of frosting all over the entire cake – this is your “crumb coat.” The crumb coat traps any loose crumbs, ensuring a smooth, clean final frosting layer. Don’t use more than half of the remaining frosting for this step. Refrigerate the cake for about 15 minutes to allow the crumb coat to set.
8. Once the crumb coat is firm, finish covering the cake with the remaining frosting, smoothing it out for a beautiful finish. Carefully remove the paper strips from underneath the cake. Refrigerate the cake until the frosting is firm, especially if you plan to transport it. For the absolute best flavor and texture, let the cake sit at room temperature for 15-30 minutes before serving. Store any leftover cake covered in the refrigerator.

Notes

• Smaller Cake Options: If you’re looking to make a smaller cake for fewer servings, be sure to check out my popular Small Carrot Cake Recipe and the delightful Small Batch Carrot Cake Cupcakes with pineapple.
• Room Temperature Ingredients: For both the cake and the frosting, using room temperature eggs, buttermilk, cream cheese, and butter is essential. This ensures that ingredients emulsify properly, creating a smoother batter and a creamier, lump-free frosting.
• Don’t Overmix: Overmixing the cake batter after adding the dry ingredients can develop the gluten too much, resulting in a tough cake. Mix just until combined.
• Make Ahead: The cake layers can be baked a day in advance, wrapped tightly in plastic, and stored at room temperature. The frosting can also be made a day ahead and stored in the refrigerator; bring to room temperature and beat again briefly before frosting.

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Source: Adapted with love and a few personal touches from My Recipes

Explore More Delicious Carrot Cake Creations

Can’t get enough of carrot cake? Neither can I! This versatile dessert lends itself beautifully to so many creative variations. If you enjoyed this layer cake, you might want to try these other fantastic carrot cake-inspired recipes from my kitchen:

Carrot Cake Cheesecake

Carrot Cake Baked Doughnuts

Carrot Cake Drop Cookies

Carrot Cake Cinnamon Rolls