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

Carrot Cake with Buttermilk Glaze Recipe

Publisher Photo
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

Ingredients

  • 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
  • BUTTERMILK GLAZE:
  • 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 serving (1 piece) equals 371 calories, 19 g fat (6 g saturated fat), 45 mg cholesterol, 306 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Carrot Cake with Buttermilk Glaze

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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MY REVIEW
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."

MY REVIEW
Reviewed Oct. 8, 2012

"The best carrot cake ever made."

MY REVIEW
Reviewed Nov. 23, 2011

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

MY REVIEW
Reviewed Apr. 21, 2011

"was a bit sweet but loved it"

MY REVIEW
Reviewed Apr. 10, 2011

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

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