Carrot cake will be ‘extra moist and rise to perfection’ if you add 1 unlikely ingredient (Image: Getty)
A classic carrot cake has it all: an addictively moist crumb, subtle, warm spices, plenty of sweet carrot flavour, crunchy walnuts, and a rich, tangy cream cheese frosting.
However, there is a way to boost the flavour and texture with one simple ingredient, according to Brian D’Amico. Brian shared his grandad’s carrot cake with , highlighting buttermilk’s importance.
He said: “Buttermilk might seem like an unlikely candidate for a carrot cake, but it provides the cake with unmatched tenderness and depth of flavour.
“Traditional carrot cake recipes rely solely on oil for moisture, but with this , the addition of buttermilk makes the cake lighter, more tender, and more flavourful.”
Buttermilk’s acidity reacts with the baking soda when , creating tiny bubbles of carbon dioxide throughout the batter.
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Buttermilk improves the taste and texture of carrot cake (Image: Getty)
This chemical reaction “not only helps the cake rise to fluffy perfection” but also ensures an “extra moist and tender crumb in every slice”.
It’s not just the texture of the cake that’s affected. The acidic ingredient introduces a subtle tang to the cake, which balances the sweetness of the carrots, pineapple, and raisins while also complementing the warmth of the cinnamon.
This received glowing reviews on the All Recipes website. Antoine Evans said: “I’ve made this cake several times and it’s a hit every single time.”
Jackie said: “So moist and good. My guys love the nutty, coconut, carrot texture. Topped with a cream cheese frosting, yum.”
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This recipe also calls for pineapple (Image: Getty)
Christina Jenkins wrote: “This is absolutely delicious. Super moist and a lot of flavours and texture.”
Ingredients
Two cups of all-purpose flour
Two teaspoons of baking soda
Two teaspoons of ground cinnamon
A quarter teaspoon of salt
One and a half cups of white sugar
Three large eggs
Three-quarter cup of buttermilk
Three-quarter cup of vegetable oil
Two teaspoons of vanilla extract
Two cups shredded carrots
Eight-ounce can of crushed pineapple with juice
One cup of flaked coconut
One cup of chopped walnuts
One cup of raisins
Method
Start by preheating the oven to 180C/160C Fan/Gas Mark 4 before greasing an eight-by-12-inch pan.
Sift the flour, baking soda, cinnamon, and salt together in a medium bowl and set aside.
Mix the sugar, eggs, buttermilk, oil, and vanilla in a large bowl, then gradually add the flour mixture until just combined.
Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the centre of the cake comes out clean, about one hour. Allow cake to cool for at least 20 minutes before serving.
Once it’s cooled, cover it with a rich cream cheese frosting with cream cheese and icing sugar.