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Carrot Cake with Buttermilk Glaze Recipe

Carrot Cake with Buttermilk Glaze Recipe

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. YIELD: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 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


  • 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 13x9-in. baking pan.
  • 2. Bake at 350° for 55-60 minutes or until a toothpick inserted in 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.

Nutritional Facts

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

Reviews for Carrot Cake with Buttermilk Glaze

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pamelag21 User ID: 1233367 249537
Reviewed Jun. 17, 2016

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

Shelleybell1970 User ID: 3203147 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 User ID: 7884760 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 User ID: 992261 15337
Reviewed Oct. 8, 2012

"The best carrot cake ever made."

krafter User ID: 6365246 39539
Reviewed Nov. 23, 2011

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

mommajuju User ID: 5943939 30741
Reviewed Apr. 21, 2011

"was a bit sweet but loved it"

dr_pace User ID: 4427681 24873
Reviewed Apr. 10, 2011

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

ghammang User ID: 741381 15336
Reviewed Feb. 28, 2011

"Fantastic recipe! My family loved it!"

chocolateveryday User ID: 5103651 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!"

ALWAYSLEARNING User ID: 14859 14016
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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