- 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)
Method:-
- Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except the frosting. Stir in flour mixture until well combined.
- Divide batter between cake pans. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes then invert onto wire racks to cool completely.cream. Pour into prepared pans.
- Meanwhile, prepare Buttery Cream Cheese Frosting (see Note). Place 1 cake layer upside-down on a serving plate and frost top. Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.
