Buttermilk Carrot Layer Cake

Carrot cake is a classic for a reason. It's possibly the perfect dessert. And this one, with the buttermilk syrup, is my favorite version. Originally designed as a poke sheet cake, we reconfigured it to fit a classic layer cake because - well - we sell pretty cake stands so Joseph always make layer cakes! 

Serves: 10 - 12
Prep Time: 30 minutes
Cook Time: 22 - 28 minutes, plus cooling and chilling time

Ingredients (cake)

• 2¼ cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 cups granulated sugar
• 4 large eggs
• ¾ cup canola oil
• ¾ cup buttermilk
• 1 tablespoon vanilla bean paste
• 1 (8 oz) can crushed pineapple, undrained
• 2 cups finely grated carrots

Instructions (cake)

1. Heat oven to 325°F.
2. Prepare three 9-inch cake pans with butter or baking spray and line the bottoms with parchment.
3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk together the sugar and eggs until smooth.
5. Add the oil, buttermilk, and vanilla and mix until fully combined.
6. Add the dry ingredients to the wet ingredients and stir until just combined.
7. Fold in the crushed pineapple and grated carrots.
8. Divide the batter evenly between the prepared pans.
9. Bake for 22–28 minutes, until the centers are set and a toothpick inserted in the middle comes out clean.
10. Cool completely, then refrigerate the layers for at least 1 hour before assembling.

Ingredients (syrup)

• 1 cup granulated sugar
• ½ cup buttermilk
• ¾ cup unsalted butter
• 1½ teaspoons vanilla bean paste

Instructions (crust)

1. In a saucepan over medium heat, combine the sugar, buttermilk, and butter.
2. Stir until the butter is melted and the mixture is smooth.
3. Remove from the heat and stir in the vanilla.
4. Let cool slightly before using. 

Ingredients (frosting)

• 1⅛ cups unsalted butter, softened
• 12 oz cream cheese, softened
• 4½ cups powdered sugar
• 2 teaspoons vanilla bean paste
• pinch of salt

Instructions (frosting)

1. In a large bowl, beat the butter and cream cheese until smooth.
2. Add the powdered sugar gradually and continue mixing until fully incorporated.
3. Add the vanilla and salt and beat until light and spreadable.

Instructions (assembly)

1. Place the first cake layer on a stand or plate.
2. Lightly brush the top with a small amount of syrup.
3. Spread an even layer of frosting over the top.
4. Repeat with the second and third layers.
5. Apply a thin crumb coat over the cake and refrigerate for 20 minutes.
6. Finish with the final coat of frosting, smoothing the sides or leaving them slightly rustic.

Serving Notes
For a layer cake, you want to be careful to not over soak the cake. Brush lightly, repeatedly. Wrapping in plastic wrap and chilling will make stacking easier and provide a cleaner finish. Serve at room temperature.  

Shop the Recipe
Use our Vanilla Bean Paste for this recipe.