Buttermilk Glazed Carrot Cake with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
This carrot cake is famous thanks to a buttermilk glaze poured over the perfect cake and topped with the most divine cream cheese frosting. Serves approx. 16.
Author:
Recipe type: Dessert
Cuisine: Cake
Serves: 16
Ingredients
Cake
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup oil
  • 4 eggs
  • 1 (15.25-oz) can crushed pineapple
  • 1½ tsp vanilla
  • 2 cups shredded carrots
  • 1 cup chopped pecans or walnuts
Glaze
  • ½ cup salted butter
  • 1 cup sugar
  • 1½ tsp vanilla
  • ½ tsp baking soda
  • 1 T corn syrup
  • ½ cup buttermilk
Frosting
  • 1 cup salted butter, softened
  • 1 (8-oz) package low-fat cream cheese, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar
  • 2 T milk (or enough to desired consistency)
Instructions
Cake
  1. Preheat oven to 350 degrees. Sift together first six ingredients in a large bowl. Set aside.
  2. Combine oil and eggs in a large mixing bowl; beat until combined. Add ½ flour mixture and mix.
  3. Drain some of the juice from the pineapple; add to batter. Mix in remaining flour mixture. Add vanilla, carrots and nuts. Stir until well combined.
  4. Pour into a 9x13-inch baking dish and bake 35 to 45 minutes or until center is set. Cake will be very dark but should not burn. Remove from oven and prepare glaze.
Glaze
  1. Place ingredients in a medium saucepan. Cook, stirring constantly until sugar is dissolved and mixture is lightly simmering. It will foam like caramel popcorn coating.
  2. Poke holes all over cake with a fork. Pour glaze over cake spreading with a spatula so entire cake is covered. Let cake cool completely before frosting.
Frosting
  1. Beat butter, cream cheese and vanilla in medium bowl until creamy. Add powdered sugar and beat until smooth. Add milk until desired consistency. Frost cake when cooled.
  2. Serve cake within 24 hours for best flavor. Store, covered, at room temperature for up to 48 hours.
Recipe by Half-Scratched at https://www.halfscratched.com/buttermilk-glazed-carrot-cake-with-cream-cheese-frosting/