Buttermilk Carrot Cake

[nverland]

Buttermilk Carrot Cake
Serves: 12 Chilling Time: 3 hr Cooking Time: 35 min

What You’ll Need:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 pound carrots, shredded (about 2 cups packed)
1 (8-ounce) can crushed pineapple, drained
2 cups packed light brown sugar
1 cup finely chopped walnuts
4 eggs
1/2 cup buttermilk
1/2 cup vegetable oil
Buttery Cream Cheese Frosting (see Note)

What To Do:
Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except the frosting. Stir in flour mixture until well combined.

Divide batter between cake pans. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes then invert onto wire racks to cool completely.

Meanwhile, prepare Buttery Cream Cheese Frosting (see Note). Place 1 cake layer upside-down on a serving plate and frost top. Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.

Note
For the perfect Buttery Cream Cheese Frosting: In a large bowl, beat 1 softened (8-ounce) package cream cheese, and 1/2 cup (1 stick) softened unsalted butter until creamy. Gradually add 2 cups confectioners’ sugar, beating 1 to 2 minutes, or until smooth. Use immediately, or cover and chill until ready to use. Bring to room temperature before using.