Carrot Cake with Buttermilk Glaze Recipe
Carrot Cake with Buttermilk Glaze Recipe photo by Taste of Home
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Carrot Cake with Buttermilk Glaze Recipe

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This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 16-20 servings


  • CAKE:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, well-drained
  • 2 cups very finely grated carrots
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

Nutritional Facts

1 piece: 371 calories, 19g fat (6g saturated fat), 45mg cholesterol, 306mg sodium, 48g carbohydrate (35g sugars, 1g fiber), 5g protein .


  1. Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13-in. x 9-in. baking pan.
  2. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  3. For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator. Yield: 16-20 servings.
Originally published as Carrot Cake with Buttermilk Glaze in Country August/September 1990, p47

Reviews for Carrot Cake with Buttermilk Glaze

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pamelag21 249537
Reviewed Jun. 17, 2016

"I cut back on the sugar in the cake and it still tasted really good."

Shelleybell1970 245940
Reviewed Mar. 24, 2016

"Just baked this cake yesterday. I thought it was very good, though the cake was not very sweet which surprised me. I followed the direction just as written. I liked the addition of the buttermilk glaze."

proche 38356
Reviewed Jul. 11, 2014

"Fantabulous cake - made it last night and had a piece warm, yummmm, and equally scrumptious this morning. Didn't add the coconut, but all else, according to the recipe.And the buttermilk glaze is heavenly, especially warm."

vseward 15337
Reviewed Oct. 8, 2012

"The best carrot cake ever made."

krafter 39539
Reviewed Nov. 23, 2011

"This recipe is so moist! It is a must have dessert for all of our family gatherings."

mommajuju 30741
Reviewed Apr. 21, 2011

"was a bit sweet but loved it"

dr_pace 24873
Reviewed Apr. 10, 2011

"This is so moist and delicious. My husband gave it 5 stars."

ghammang 15336
Reviewed Feb. 28, 2011

"Fantastic recipe! My family loved it!"

chocolateveryday 67980
Reviewed May. 1, 2010

"Delicious! I just made this cake for a family birthday. The recipient loves carrot cake but I wanted to try a non-traditional version. The batter isn't very thick but it comes out just fine. Since I was using a dark pan, I turned down my oven a little, and the cake was done in just under 55 minutes. Instead of putting the nuts in the batter I toasted them and sprinkled them on top so the kids could removed them if they didn't want them. I also omitted the coconut. If you want you can add raisins to this, I'm sure. For the glaze, I reduced the sugar to a generous 3/4 cup. There is so much sugar in this recipe that you won't even notice. This recipe is very similar to a fruit cocktail cake that my husband's mother makes him (his all time favorite), so I knew I couldn't go wrong making this one!"

Reviewed May. 9, 2009

"Indescribably delicious! My neighbor flipped over this cake! It is a little too sweet, so next time I may try to cut down on the sugar in the cake, but THIS IS A KEEPER!"

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