Best 5 Best Ever Buttermilk Carrot Cake Recipes

BEST-EVER BUTTERMILK CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Line the bottoms of three 6-inch cake pans with parchment paper, then spray with nonstick spray. (This cake can also be made larger in 8-inch pans, the layers will just be thinner.)
• In a large bowl, add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well to combine.
• In a separate mixing bowl, beat together eggs, sugars, oil, applesauce, and vanilla until well combined. Add the dry ingredients and mix until just combined. Stir in carrots, coconut, and pecans until evenly combined.
• Divide the cake batter evenly between the prepared pans.
• Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour the warm buttermilk glaze over the hot cakes and let them cool in pans for 15-20 minutes, then turn out onto a wire rack and cool completely.
• Add all ingredients except rum to a small saucepan set over medium-high heat. Bring them to a boil, stirring often, 4-5 minutes until combined. Remove from heat and stir in rum. Set aside to cool briefly before pouring over cakes.
• Add butter to a medium mixing bowl. Using an electric mixer fitted with a whisk attachment, whip 3-4 minutes until pale and fluffy. Add cream cheese and whip and additional 3-4 minutes.
• Use a rubber spatula to scrape the bowl, then sift powdered sugar and salt into the mixture. Mix on low speed for 1 minute, then increase speed to medium-high and whip for 2-3 minutes until well incorporated.
• Scrape bowl again, then add rum and heavy cream. Whip 3-4 minutes until fluffy and smooth.
• Level the tops of each cake layer with a long, sharp knife. Place one of the layers on a cake plate or stand, then spread ⅓ cup cream cheese frosting in an even layer. Repeat with second layer.
• Place the third layer on top and use the remaining frosting to coat the top and sides of the cake, saving some to pipe a border on top if desired. Garnish the sides and top with chopped, toasted pecans and carrot tops and curls.

BUTTERMILK CARROT CAKE

Steps:

• In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

BEST EVER CARROT CAKE WITH BUTTERMILK GLAZE

Steps:

• 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.

CARROT CAKE WITH BUTTERMILK GLAZE

Steps:

• Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
• Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
• Buttermilk glaze:.
• In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
• continue to cook another 2 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
• BROIL:.
• Return cake to oven and broil until bubbly -- about 1-2 minutes.
• Cool completely before serving.