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Carrot Cake with Buttermilk Glaze

 Carrot Cake with Buttermilk Glaze
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.
16-20 ServingsPrep: 20 min. Bake: 55 min.

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract

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Carrot Cake with Buttermilk Glaze (continued)

Directions

  • 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.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted near
  • the center comes out clean.
  • 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.
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.