Ingredients for Carrot Cake With Buttermilk Glaze
- All Purpose Flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- Ground Cinnamon
- 1 cup granulated sugar (for glaze)
- 3 large eggs
- Vegetable Oil
- 1 cup buttermilk
- Vanilla Extract
- 2 cups grated carrots
- Crushed Pineapple
- Flaked Coconut
- 1 cup chopped walnuts (½ cup for batter, ½ cup for glaze)
- ¼ cup (½ stick) unsalted butter (for glaze)
- Light Corn Syrup
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How to Make Carrot Cake With Buttermilk Glaze
- Preheat oven to 350°F (175°C).
- Spray a 13 x 9-inch baking dish with cooking spray.
- In a large bowl, beat 3 large eggs with 1 ½ cups granulated sugar, ½ cup vegetable oil, 1 cup buttermilk, and 1 teaspoon vanilla extract for 5 minutes.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon until just combined. Do not overmix!
- Fold in 2 cups grated carrots, 1 cup drained crushed pineapple, ½ cup shredded coconut, and ½ cup chopped walnuts.
- Stir gently with a wooden spoon until evenly distributed.
- Pour batter into the prepared baking dish.
- Bake for 30 minutes, or until the edges are lightly golden.
- Loosely cover the pan with aluminum foil to prevent over-browning.
- Continue baking for another 25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Meanwhile, prepare the buttermilk glaze:
- In a heavy saucepan, combine 1 cup granulated sugar, 1 teaspoon baking soda, ¼ cup (½ stick) unsalted butter, ½ cup buttermilk, and ¼ cup light corn syrup.
- Bring to a boil over medium-high heat, stirring constantly.
- Boil for 2 minutes. Stir in ½ cup shredded coconut and ½ cup finely chopped walnuts.
- Continue cooking for another 2 minutes, or until the glaze is a deep golden brown.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Once the cake is baked, immediately poke holes all over the surface with a fork or toothpick.
- Pour the hot buttermilk glaze evenly over the warm cake.
- Place the baking dish under the broiler for 1-2 minutes, or until the glaze is bubbly and lightly caramelized. Watch carefully to prevent burning!
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
287g
Fat
64g
Carbs
32g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion Desserts Vegetables Oven Easy Beginner Cook Holiday Event Kid Friendly Cakes Easter Broil Stove Top Dietary Cake Fillings And Frostings Comfort Food Toddler Friendly Carrots Brunch Taste Mood Sweet Equipment Presentation Served Cold 4 Hours Or Less
