best ever carrot cake with buttermilk glaze

(6 ratings)
Recipe by
Cheryl Kaelin
Vine Grove, KY

This really is an easy cake to make even with all the steps and ingredients. The key is to have all the ingredients ready to go. This is one of my husband's favorite cakes, he likes it warmed up. My grandkids even like this cake.

(6 ratings)
yield 12 -14
prep time 16 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For best ever carrot cake with buttermilk glaze

  • CAKE
  • 2 c
    all- purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 tsp
    ground cinnamon
  • 3 lg
    eggs
  • 2 c
    sugar
  • 3/4 c
    vegetable oil
  • 3/4 c
    buttermilk
  • 2 tsp
    pure vanilla extract
  • 2 c
    grated carrot
  • 1 can
    (8-ounce) crushed pineapple, drained
  • 3 1/2 oz
    flaked coconut
  • 1 c
    chopped pecans or walnuts
  • BUTTERMILK GLAZE
  • 1 c
    sugar
  • 1 1/2 tsp
    baking soda
  • 1/2 c
    buttermilk
  • 1/2 c
    butter
  • 1 Tbsp
    light corn syrup
  • 1 tsp
    pure vanilla extract
  • CREAM CHEESE FROSTING
  • 3/4 c
    butter softened
  • 11 oz
    cream cheese ( 1 8 ounce & 1 3 ounce package)
  • 3 c
    sifted powdered sugar
  • 1 1/2 tsp
    pure vanilla extract

How To Make best ever carrot cake with buttermilk glaze

  • 1
    Pre-heat oven to 350 Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • 2
    Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans
  • 3
    Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
  • 4
    Buttermilk Glaze Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • 5
    Cream Cheese Frosting Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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