Carrot Cake Layer Cake with Buttermilk Cream Cheese Frosting
"This carrot cake can be fully made and assembled a few days ahead of time. Keep refrigerated then let sit at room temperature for 15 minutes before cutting and serving...."
INGREDIENTS
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1 1/3 cups all-purpose flour
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1 teaspoon baking soda
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground clove
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1/4 teaspoon salt
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3/4 cup granulated sugar
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1/4 cup packed brown sugar
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1/2 cup vegetable oil
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1/2 cup buttermilk, room temperature
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2 eggs, room temperature
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1 teaspoon vanilla extract
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1 cup grated carrots (roughly 2-3 carrots)
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1/2 cup canned crushed pineapple, liquid drained
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1/2 cup sweetened coconut flakes
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1/2 cup chopped walnuts
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1/2 cup raisins
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8 ounces cream cheese, softened
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1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
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2 cups powdered sugar, sifted
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1/4 cup buttermilk, room temperature
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1 teaspoon vanilla extract
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