Best 12 Buttermilk Carrot Cake With Buttermilk Glaze Recipes

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Indulge in the tantalizing Buttermilk Carrot Cake with Buttermilk Glaze, a delectable treat that harmonizes the timeless flavors of carrot cake with the tangy sweetness of buttermilk. This classic dessert features a moist and tender crumb, studded with grated carrots, warm spices, and chopped nuts. Its rich buttermilk glaze adds an extra layer of flavor and texture, creating a harmonious symphony of flavors that will leave you craving for more.

Accompanying the Buttermilk Carrot Cake recipe, this article also unveils the secrets behind a collection of other carrot cake variations, each with its own unique twist. Unleash your culinary creativity with the Orange-Honey Carrot Cake, where the vibrant flavors of orange and honey dance harmoniously with the traditional carrot cake symphony. For a decadent indulgence, try the Cream Cheese-Filled Carrot Cake, where a layer of velvety cream cheese filling elevates the cake to a whole new level of indulgence. If you prefer a gluten-free option, the article presents the Gluten-Free Carrot Cake, a delightful rendition of the classic that caters to those with dietary restrictions. And for a delightful twist, explore the Pineapple-Carrot Cake, where the tropical essence of pineapple adds a burst of sunshine to the classic carrot cake experience.

Here are our top 12 tried and tested recipes!

BEST CARROT CAKE



Best Carrot Cake image

We don't say "best" carrot cake lightly. We really mean it.

Provided by Southern Living Editors

Categories     Desserts

Time 2h20m

Yield 1 (9-inch) cake

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Steps:

  • Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • 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 cakepans.
  • Bake at 350°F 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.

CARROT CAKE WITH BUTTERMILK GLAZE



Carrot Cake With Buttermilk Glaze image

This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important!

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups sugar
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup flaked coconut
1 cup chopped walnuts
1 cup sugar
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup flaked coconut
1/2 cup chopped walnuts (fine chop)

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.

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]



Blue Ribbon Carrot Cake [with Buttermilk Glaze] image

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

Provided by Recipe Junkie

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 26

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Steps:

  • For Buttermilk Glaze:.
  • In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
  • Bring to a boil.
  • Cook 5 minutes, stirring occasionally.
  • Remove from heat and stir in vanilla.
  • Set aside until cake is baked.
  • For cake:.
  • Preheat oven to 350.
  • Generously grease a 9x13 baking dish or 2 9" cake pans.
  • Sift flour, baking soda, cinnamon and salt together.
  • Set aside.
  • In large bowl, beat eggs.
  • Add oil, buttermilk, sugar and vanilla and mix well.
  • Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
  • Pour into prepared pan.
  • Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
  • Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
  • Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
  • For Frosting:.
  • In large bowl, cream butter and cream cheese until fluffy.
  • Add vanilla, powdered sugar, orange juice and orange peel.
  • Mix until smooth.
  • Frost cake and refrigerate until frosting is set.
  • Serve cake chilled.

BEST EVER CARROT CAKE WITH BUTTERMILK GLAZE



Best Ever Carrot Cake with Buttermilk Glaze image

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.

Provided by Cheryl Kaelin

Categories     Cakes

Time 17h

Number Of Ingredients 26

CAKE
2 c all- purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 c sugar
3/4 c vegetable oil
3/4 c buttermilk
2 tsp pure vanilla extract
2 c grated carrot
1 can(s) (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

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.

BUTTERMILK CARROT CAKE



Buttermilk Carrot Cake image

This is a scrumptious treat that has been a favorite of families for generations.-Mrs. Harold Podraza, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 28

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon grated orange zest
1/2 teaspoon salt
2 cups grated carrots
1-1/3 cups sweetened shredded coconut
1 cup chopped walnuts
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon grated orange zest
4 cups confectioners' sugar

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.

Nutrition Facts :

BUTTERMILK GLAZE



Buttermilk Glaze image

One online reviewer claims that this buttermilk glaze recipe "adds a whole other level of flavor to cake." Try this glaze with our Best Carrot Cake recipe.

Provided by Southern Living Editors

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Steps:

  • 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.

BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE



Buttermilk-Glazed Pineapple-Carrot Cake image

This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.

Provided by Jean Hewitt

Categories     snack, cakes, dessert

Time 1h

Yield 48 pieces

Number Of Ingredients 19

2 cups/255 grams flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups/300 grams sugar
2 teaspoons cinnamon
3 eggs
3/4 cup/175 milliliters buttermilk
1/2 cup/120 milliliters oil
2 teaspoons vanilla
1 (8 ounce/225 grams) can crushed pineapple
2 cups/250 grams finely grated raw carrots (there should not be any liquid)
1 cup/120 grams coarsely chopped nuts
1 cup/85 grams unsweetened flaked coconut
2/3 cup/135 grams sugar
1/4 teaspoon baking soda
1/3 cup/80 milliliters buttermilk
1/3 cup/75 grams butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees.
  • Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
  • Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
  • About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
  • Remove from the heat and stir in the vanilla.
  • Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.

COUNTRY FAIR CARROT CAKE WITH BUTTERMILK GLAZE



Country Fair Carrot Cake WIth Buttermilk Glaze image

This is an old Family recipe from the 1940's

Provided by Valerie Salasevicius

Categories     Cakes

Time 2h

Number Of Ingredients 9

3 c carrot, shredded
1 1/4 c vegetable oil
4 eggs
1 tsp black walnut extract (found online)
2 c granulated sugar
2 c self rising flour
1 c chopped black walnuts or walnuts
1 tsp vanilla extract
1 scant tsp cinnamon

Steps:

  • 1. cream together oil, sugar and eggs.
  • 2. Add vanilla,black walnut extract and carrots. Mix well
  • 3. Mix in flour,cinnamon and nuts.
  • 4. Bake at 350 degrees in well greased and floured bundt pan.
  • 5. For the buttermilk glaze, wisk together 1/2 cup of buttermilk, 1 cup confectioners sugar, 1 tbs. of Karo syrup and 1/2 tsp. of baking soda. Spoon over still warm cake after you take it out of its baking pan.

CARROT CAKE SUPREME WITH BUTTERMILK GLAZE AND CREAM CHEESE FROST



Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost image

I found this recipe in a Southern Living cookbook and it is the BEST!!! I am a custom cake baker and decorator and am always hunting for great cake recipes. I know it looks intimidating, as the recipe has 3 parts: Cake, Glaze and Frosting...that's why there's soo many ingredients listed. Every time I make this cake people literally go crazy...I've even had a marriage proposal over this one! Watch out people...you might just get yourself hitched.

Provided by sunnybono

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 24

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (room temp)
1 (3 ounce) package cream cheese (room temp)
3/4 cup butter (room temp)
1 (16 ounce) package powdered sugar, sifted
1 1/2 teaspoons vanilla extract

Steps:

  • For Cake:.
  • Grease three 8 or 9-inch round cake pans and line with parchment paper.
  • Stir together first 4 ingredients in a medium sized bowl.
  • In your mixing bowl, 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 pans.
  • Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
  • Buttermilk Glaze:.
  • Bring first 5 ingredients to a boil in a medium to large saucepan.
  • Boil 4 minutes, stirring constantly until glaze is golden.
  • Remove from heat, and stir in vanilla and cool slightly.
  • Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
  • Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
  • Cool completely on wire racks.
  • Deluxe Cream Cheese Frosting:.
  • Beat first 3 ingredients at medium speed with an electric mixer until smooth.
  • Gradually add powdered sugar, beating at low speed until light and fluffy.
  • Stir in vanilla.
  • Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
  • Chill cake several hours before slicing.
  • Store in the refrigerator.

BUTTERMILK GLAZED CARROT CAKE



Buttermilk Glazed Carrot Cake image

It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....

Provided by MarieRynr

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 23

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans or 1 cup walnuts
1 cup sugar
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 cup butter or 3/4 cup margarine, softened
11 ounces cream cheese, softened
3 cups sifted icing sugar
1 1/2 teaspoons vanilla

Steps:

  • LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
  • Mix the flour, soda, cinnamon and salt together.
  • Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
  • Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
  • Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
  • For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
  • Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
  • For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
  • Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
  • In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
  • For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g

BUTTERMILK CARROT CAKE WITH BUTTERMILK GLAZE



Buttermilk Carrot Cake with Buttermilk Glaze image

Many years of making carrot cakes led me to combine them for this wonderful and easy pan cake-moist, moist, moist!

Provided by Paula Todora

Categories     Cakes

Time 1h15m

Number Of Ingredients 28

CAKE
8 oz can crushed pineapple, drained (reserve the juice)
2/3 c raisins
2 c flour
2 1/2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
3 eggs
2 c sugar
1/2 c oil
3/4 c buttermilk
1 1/2 tsp vanilla extract
2 c finely-grated carrots
3/4 c chopped pecans
GLAZE
1 c sugar
1/2 c buttermilk
2 Tbsp butter
1 Tbsp white corn syrup
1 tsp baking soda
1 tsp vanilla extract
FROSTING
8 oz cream cheese, room temperature
4 Tbsp butter, room temperature
1/2 tsp vanilla extract
1 Tbsp milk or cream, plus more if needed
1/4 tsp cinnamon
1 c powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13 inch baking dish with nonstick spray. Set aside.
  • 2. Drain pineapple, reserving juice in a small bowl. Place the raisins into the pineapple juice to soften.
  • 3. To make the cake, whisk the flour, soda, salt & cinnamon in a medium bowl.
  • 4. In an electric mixer bowl, beat eggs until light in color; add sugar and beat on medium high until light and fluffy. Add oil, buttermilk and vanilla, beat on medium until combined. Add flour mixture, ¼ cup at a time, to sugar mixture in mixing bowl, beating on low until combined.
  • 5. Drain raisins and add to mixture. Add carrots, drained pineapple and nuts. Beat on low just until combined. Pour batter into prepared pan and bake for 35 minutes, or until a toothpick inserted into center comes out dry, but be careful to not over bake. If you press your finger in the middle, an indention should remain. While the is cooking, make the glaze and frosting.
  • 6. To make glaze: In a large saucepan over medium high heat, cook all glaze ingredients except vanilla extract, stirring. Cook, stirring, approximately 10-15 minutes, or until it turns into a light caramel color (it will foam up a bit). Remove from heat and add vanilla.
  • 7. To make frosting: In an electric mixing bowl, beat cream cheese until light and fluffy. Add butter and vanilla; continue beating, adding a tablespoon of milk and cinnamon. Slowly add the powdered sugar, beating on low speed. Turn to high and beat until creamy, adding more milk if mixture is too thick.
  • 8. When the cake is done, remove from oven and poke holes all over the top with a toothpick. Pour warm glaze over the top and spread with a spoon to coat evenly. Let set until completely cool. When cool, frost with frosting.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your carrot cake. If possible, use organic carrots and buttermilk.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake in a Bundt Pan: A Bundt pan will give your carrot cake a beautiful shape and help it cook evenly.
  • Let the Cake Cool Completely Before Glazing: This will help the glaze set properly.

Conclusion:

This buttermilk carrot cake with buttermilk glaze is a delicious and moist cake that is perfect for any occasion. The buttermilk glaze adds a sweet and tangy flavor that complements the cake perfectly. With its classic carrot cake flavor and beautiful presentation, this cake is sure to be a hit with everyone who tries it.

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