Save on Pinterest

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.
  • Total Time
    Prep: 20 min. Bake: 55 min.
  • Makes
    20 servings

Ingredients

  • CAKE:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large 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 sweetened shredded 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

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 13x9-in. baking pan.
  • Bake at 350° for 55-60 minutes or until a toothpick inserted in 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Penny
    Mar 5, 2018

    I have used this recipe for many years, except I don't use oil....I use applesauce....oil has no flavor....

  • pamelag21
    Jun 17, 2016

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

  • Shelleybell1970
    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
    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
    Oct 8, 2012

    The best carrot cake ever made.

  • krafter
    Nov 23, 2011

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

  • mommajuju
    Apr 21, 2011

    was a bit sweet but loved it

  • dr_pace
    Apr 10, 2011

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

  • ghammang
    Feb 28, 2011

    Fantastic recipe! My family loved it!

  • chocolateveryday
    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!