A classic carrot cake recipe 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 recipe with All Recipes , 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 recipe , the addition of buttermilk makes the cake lighter, more tender, and more flavourful.” Buttermilk’s acidity reacts with the baking soda when baking , creating tiny bubbles of carbon dioxide throughout the batter.
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 recipe 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. Toppe.