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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


  • 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
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla


  • 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.
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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!