Chilling Time: 3 hr
Cooking Time: 30 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
1/2 cup buttermilk
1/2 cup vegetable oil
Buttery Cream Cheese Frosting (see Note)
What To Do:
1. Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except frosting. Stir flour mixture into carrot mixture until well combined. Divide batter between cake pans.
3. Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.
4. Place 1 cake layer upside-down on a serving plate and frost top with Buttery Cream Cheese Frosting (see note). Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.