Carrot Cake with Buttermilk Glaze – delicious carrot cake with pineapple, coconut, and nuts! It’s drizzled with a buttermilk glaze and topped with cream cheese frosting!
I promise there’s a reason this looks like the biggest hot mess of a carrot cake ever.
And that reason is because it’s the world’s best carrot cake.
You’ve got your typical carrot cake recipe with lots of carrots, coconut, pineapple, nuts and then when you pull it out of the oven, you drizzle a buttermilk glaze over it and it all seeps in and makes the cake extra delicious.
And then after it cools you cover it in cream cheese frosting which makes it extra, extra delicious.
Like I said, best carrot cake ever.
So I guess it’s officially carrot cake season. Which is strange because I think of the months January – December when I think of carrot cake. I don’t know, spicy carrot cakes just feel like winter to me.
But officially, carrot cake season is the couple weeks before Easter. Because, you know, Easter Bunny and all that.
How To Make Carrot Cake with Buttermilk Glaze!
Like I mentioned, this cake is so delicious.
There’s a lot going on in it which is exactly how I like my carrot cake. The cake itself is full of carrots, crushed pineapple, flaked coconut, and chopped pecans. And it makes 3 layers.
Once the layers are out of the oven, it gets drizzled with the buttermilk glaze. It’s sweet and a little bit tangy from the buttermilk and it just soaks into the hot cakes and makes them super moist.
Once everything is cooled, it gets filled and topped with an easy cream cheese frosting.
Everything works together so beautifully and it’s definitely the only carrot cake I’ll make from now on.
More Layer Cake Recipes
For the cake:
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups brown sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla
- 2 cups grated carrot
- 1 8-ounce can crushed pineapple, drained
- 1 cup sweetened flaked coconut
- 1 cup pecans, coarsely chopped
For the buttermilk glaze:
- 1 cup powdered sugar
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup 1 stick butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla
For the cream cheese frosting:
- 1/2 cup 1 stick butter, softened
- 1 8-ounce package cream cheese, softened
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla
- 1 - 2 tablespoons milk
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Whisk together flour, baking soda, salt, and cinnamon until no lumps remain.
- In a separate bowl, beat eggs, brown sugar, vegetable oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add flour mixture slowly, beating at low speed until combined. Fold in grated carrot, crushed pineapple, coconut, and pecans. Pour into prepared pans.
- Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- While the cakes are baking, make the buttermilk glaze by bringing the C&H® Quick Dissolve Superfine Sugar, baking soda, buttermilk, and butter to a boil over medium-high heat. Boil for 4 minutes, stirring often. Remove from heat and stir in vanilla. Pour over cakes when they are done baking and out of the oven.
- Let cool completely before frosting.
- To make the cream cheese frosting, beat all ingredients until no lumps remain.
- To frost the cake, gently remove layers from pans one at a time and place on your serving plate. Spread a generous amount of frosting on top of each layer. Repeat with remaining cake layers and frosting.
Amount Per Serving: Calories: 410 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 54mg Sodium: 370mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 2g Sugar: 40g Sugar Alcohols: 0g Protein: 4g