Super Moist Buttermilk Carrot Cake

Super Moist Carrot Cake

Although it's been around since the latter part of the 1800's, Carrot Cake didn't become widely available in American diners until the 1960's - and then it was viewed primarily as a novelty item.  But when viewed under the shimmering light of disco balls with the soundtrack to Saturday Night Fever playing in the background, this dessert hit it's stride and achieved righteous cult status in the 1970's.  What I'm saying is Carrot Cake is to the 1970's what Salted Caramel is to the 2010's.   With it's bold orangey color, it could hardly miss.  It fits right in with zig-zag print couches and plaid pants.

I guess I'm just a sucker for the '70's because it's always been fashionable in my eyes.  With it's perfect blend of Autumnal spices and a thick layer of vanilla bean speckled cream cheese frosting, this is *the* perfect dessert for any occasion.  Whether you're hosting a dinner or just feeding your family on a random Tuesday night, this cake is always a hit.  This recipe is a favorite of mine because it's really easy and consistently makes a beautiful, moist, (and delicious) cake.

Do you have a favorite carrot cake recipe that you think rivals or surpasses this one?  If so, I'd love to hear about it!  Respond in the comments.

Click below to get the recipe.

Buttermilk Carrot Cake Recipe

Ingredients

2 1/2 cups flour
1 1/2 cups grated carrots
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon All Spice
1/2 teaspoon Kosher Salt
3 large eggs
1 1/3 cup sugar
1/3 cup brown sugar
3/4 cups buttermilk
3/4 cups vegetable oil

Directions

1.  Preheat oven to 350F.  Butter a 9" x 3" deep round cake pan and line it with parchment paper and set aside

2.  Add flour, baking powder, baking soda, spices, and salt to a large mixing bowl and mix well.  Add carrots to this mixture, stirring to ensure the carrots are well coated with the dry ingredients.

3.  Add eggs, sugar, brown sugar and buttermilk to the bowl of a stand mixer fitted with whisk attachment.   Beat this mixture until it begins to get fluffy (about 2 minutes).  While mixer is still running, carefully drizzle the vegetable oil into the egg mixture.

4.  Add the wet ingredients to the dry ingredients, stirring until just combined.

5.  Pour into prepared cake pan and bake for 45-55 minutes or until a toothpick comes out clean.

Cream Cheese Frosting Recipe

Ingredients for Frosting

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups confectioner's sugar
2 teaspoon pure vanilla extract
(optional:  1 tablespoon half and half if necessary to thin)

Directions for Frosting

1. In the bowl of a stand mixer fitted with paddle attachment, combine cream cheese and butter until fluffy.
2. Gradually add in confectioner's sugar (on lowest setting).
3. Once confectioner's sugar is fully incorporated, add in vanilla extract and half and half.  If it is too thick, continue to add more half and half one teaspoon at a time,  until desired consistency is  reached.