Buttermilk Carrot Cake

Serves: 12

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

4 eggs

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.