Ingredients for Buttermilk Glazed Carrot Cake
- 2 cups all-purpose flour
- ½ teaspoon baking soda (for glaze)
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar (for glaze)
- Vegetable Oil
- ½ cup buttermilk (for glaze)
- 1 teaspoon vanilla extract (for frosting)
- 2 cups grated carrots
- Crushed Pineapple
- Flaked Coconut
- 1 cup chopped pecans
- 1 cup (2 sticks) softened butter (for frosting)
- Light Corn Syrup
- Vanilla Extract
- 8 ounces cream cheese (for frosting)
- 3 cups powdered sugar (for frosting)
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How to Make Buttermilk Glazed Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
- In a large bowl, beat together 3 large eggs, 1 ¾ cups granulated sugar, ¾ cup vegetable oil, 1 cup buttermilk, and 1 teaspoon vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups grated carrots, 1 cup crushed pineapple (drained), 1 cup shredded coconut, and 1 cup chopped pecans.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cakes are baking, prepare the glaze: In a medium saucepan, combine 1 cup granulated sugar, ¼ cup butter, ¼ cup light corn syrup, ½ cup buttermilk, and ½ teaspoon baking soda.
- Bring the glaze mixture to a boil over medium-high heat, stirring constantly. Boil for 4 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, drizzle the glaze evenly over the top of each layer.
- For the frosting: In a mixing bowl, beat together 1 cup (2 sticks) softened butter and 8 ounces cream cheese until light and fluffy.
- Gradually add 3 cups powdered sugar and 1 teaspoon vanilla extract, beating until smooth and creamy.
- Frost the cake layers, spreading frosting between each layer and on top and sides of the cake.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
267g
Fat
83g
Carbs
27g
