Carrot Cake Supreme With Buttermilk Glaze And Cream Cheese Frost Recipe

Prepare for a flavor explosion! This decadent Carrot Cake Supreme, inspired by a Southern Living cookbook, is a showstopper. A custom cake baker's secret recipe, it features three irresistible parts: a moist spiced carrot cake, a tangy buttermilk glaze, and a luscious cream cheese frosting. This recipe is so good, it's even led to a marriage proposal! Get ready to impress your friends and family with this unforgettable dessert.

Prep Time 60 mins
Cook Time 75 mins
Calories 717.9 kcal
Protein 12g
Rating 3.7 (21 Reviews)
Carrot Cake Supreme With Buttermilk Glaze And Cream Cheese Frost 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake Supreme With Buttermilk Glaze And Cream Cheese Frost

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How to Make Carrot Cake Supreme With Buttermilk Glaze And Cream Cheese Frost

  1. **Cake:**
  2. Preheat oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
  4. In a large bowl, beat together 3 large eggs, 1 ½ cups granulated sugar, ¾ cup vegetable oil, and 1 teaspoon vanilla extract on medium speed until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined.
  6. Fold in 2 cups grated carrots, ½ cup chopped walnuts or pecans, and 1 cup crushed pineapple (drained).
  7. Divide batter evenly among prepared pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
  10. **Buttermilk Glaze:**
  11. In a medium saucepan, combine 1 cup buttermilk, ½ cup granulated sugar, 2 tablespoons unsalted butter, 1 tablespoon all-purpose flour, and a pinch of salt.
  12. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, or until glaze is thickened and golden.
  13. Remove from heat, stir in 1 teaspoon vanilla extract, and let cool slightly.
  14. Drizzle warm glaze evenly over the cooled cake layers.
  15. **Cream Cheese Frosting:**
  16. In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup unsalted butter (softened), and 3 cups powdered sugar on medium speed until smooth.
  17. Gradually add 1 teaspoon vanilla extract and additional powdered sugar as needed to reach desired consistency.
  18. Frost between cake layers and on top and sides of the cake.
  19. Chill cake for several hours before serving. Store in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

289g

Fat

86g

Carbs

29g

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Time To Make Course Preparation For Large Groups Desserts Cakes Number Of Servings 4 Hours Or Less