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Fake Ginger

Apr 06, 2015

Carrot Cake with Buttermilk Glaze

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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! 

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

  • Lemon Poppy Seed Cake with Raspberry Curd
  • German Chocolate Cake
  • Chocolate Cream Filled Cake

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!

Continue to Content
Carrot Cake with Buttermilk Glaze

Carrot Cake with Buttermilk Glaze

Yield: 24 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

adapted from Southern Living

Ingredients

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

Instructions

  1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Whisk together flour, baking soda, salt, and cinnamon until no lumps remain.
  3. 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.
  4. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  5. 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.
  6. Let cool completely before frosting.
  7. To make the cream cheese frosting, beat all ingredients until no lumps remain.
  8. 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.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 54mgSodium: 370mgCarbohydrates: 50gFiber: 2gSugar: 40gProtein: 4g

Did you make this recipe?

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© Amanda Livesay

 

 

Filed Under: cake Tagged With: cake, carrot

Reader Interactions

Comments

  1. patricia says

    May 12, 2015 at 5:41 pm

    My favorite way to use brown sugar is to make gingerbread body scrubQuinlan726(at)aol(dot)com

    Reply
  2. patricia says

    May 12, 2015 at 5:42 pm

    Quinlan726(at)aol(dot)com

    https://mobile.twitter.com/crunchycolletti/status/598256127365619712

    Reply
  3. Amanda Sakovitz says

    May 13, 2015 at 8:00 am

    I like to use it on sweet potatoes

    Reply
  4. Amanda Sakovitz says

    May 13, 2015 at 8:01 am

    tweeet
    https://twitter.com/aes529/status/598472674743037952

    Reply
  5. ELIZABETH P says

    May 13, 2015 at 9:49 am

    My favorite way is using it in oatmeal. truckredford(at)Gmail(Dot)com

    Reply
  6. ELIZABETH P says

    May 13, 2015 at 9:50 am

    https://twitter.com/eliza_elliott/status/598495755532369920

    Reply
  7. Thomas Murphy says

    May 13, 2015 at 3:34 pm

    I like to use brown sugar on sweet potatoes.

    Reply
  8. Thomas Murphy says

    May 13, 2015 at 3:35 pm

    tweeted
    https://twitter.com/thomasmurphy40/status/598587423287828481

    Reply
  9. Aurelie Red says

    May 13, 2015 at 4:53 pm

    My favorite way is using it in oatmeal and in cookies ♥

    Reply
  10. Aurelie Red says

    May 13, 2015 at 4:54 pm

    My tweet https://twitter.com/AurelieRed/status/598606969138741248

    Reply
  11. Natalie J Vandenberghe says

    May 14, 2015 at 12:37 am

    I love brown sugar in oatmeal cake!

    Reply
  12. Wanda McHenry says

    May 14, 2015 at 1:03 am

    My favorite way to use brown sugar is in my Upside Down Pineapple Cake!

    Reply
  13. Wanda McHenry says

    May 14, 2015 at 1:05 am

    https://twitter.com/myfolly/status/598730821160333313

    Reply
  14. Bert Ruiz says

    May 14, 2015 at 11:03 am

    I like brown sugar in oatmeal

    Reply
  15. Bert Ruiz says

    May 14, 2015 at 11:04 am

    tweeted tweeted https://twitter.com/iamdadtastic/status/598880762528600064

    Reply
  16. angie says

    May 14, 2015 at 12:22 pm

    Homemade baking, cinnamon toast, on cereal, on oatmeal, and in my grits! :-D

    Reply
  17. angie says

    May 14, 2015 at 12:23 pm

    I tweeted here: https://twitter.com/MsTofuFairy/status/598901138793037824

    Reply
  18. Tabathia B says

    May 14, 2015 at 5:37 pm

    I like to use it when making sweet potato casserole

    tbarrettno1 at gmail dot com

    Reply
  19. Tabathia B says

    May 14, 2015 at 5:44 pm

    tweet https://twitter.com/ChelleB36/status/598979394569404416

    tbarrettno1 at gmail dot com

    Reply
  20. Whitney Bellows says

    May 14, 2015 at 6:02 pm

    I love making cinnamon rolls with brown sugar

    Reply
  21. Whitney Bellows says

    May 14, 2015 at 6:03 pm

    I sent out a tweet: https://twitter.com/electricstar/status/598986843309277185

    Reply
  22. Cynthia Knisely says

    May 19, 2015 at 10:50 pm

    Love the carrot cake glaze recipe. My husband would love it too. Thank you for the recipe.

    Reply
  23. jessica says

    Jan 23, 2016 at 8:33 pm

    I like to put brown sugar on cream of wheat.

    Reply
  24. Jean High says

    Mar 10, 2020 at 12:19 pm

    The carrot cake recipe calls for 2 cups granulated sugar but the instructions say C&H pourable brown sugar. Which one goes in the cake?? White or brown sugar

    Reply
    • Amanda Livesay says

      Mar 12, 2020 at 9:32 pm

      It should be brown sugar. Sorry and thanks for catching that! I hope you love the cake if you try it!

      Reply
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Amanda Livesay
Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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