Buttermilk Carrot Cake with Buttermilk Glaze

Buttermilk Carrot Cake With Buttermilk Glaze

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Chris L.




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Many, depends on how you cut it
15 Min
55 Min


  • 1 c
    slivered almonds, rough chopped
  • 2 c
    grated carrots (blender or food processor) - not too fine
  • 1 c
    flaked, sweetened coconut
  • 1 c
    a.p. flour
  • 1 c
    wheat flour
  • 1/2 tsp
    salt (i use heaping teaspoon)
  • 1 1/2 c
    white sugar
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 can(s)
    8 oz. can crushed pineapple, including juice
  • 4
  • 1/2 c
    veg. oil
  • 3/4 c
    buttermilk (low fat ok)

  • 1/3 c
  • 2/3 c
    white sugar
  • 1/3 c
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    vanilla extract

How to Make Buttermilk Carrot Cake with Buttermilk Glaze


  1. Grate or chop carrots in food processor or blender. If you use a blender you will have little carrot bits. In a food processer with the shred disk you will have shreds.
  2. Basically this is a "dump" recipe. Put all cake ingredients in a large bowl. Use wooden spoon to blend.
  3. Spray with non-stick, 9x13 glass baking pan. Do not use a metal pan - it will react with pineapple!
  4. Pour batter into pan. Bake at 350* for 45-50 min.
  5. Test for doneness with toothpick inserted in center. It should come out clean.
  6. Remove cake from oven and puncture top all over with fork tines. Loosen edges from pan if necessary.
  7. Make Glaze. Combine glaze ingredients in large pan EXCEPT Vanilla. Bring to a boil. Stir constantly. Don't take your eyes off of it - it can boil over in a hurry! Boil for 5 min.
  8. Remove glaze from stove, add vanilla extract.
  9. Immediately pour glaze over top of cake. Spread all over top and let glaze run down sides of pan / cake. You want the glaze to soak into the cake.

Printable Recipe Card

About Buttermilk Carrot Cake with Buttermilk Glaze

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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