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buttermilk carrot cake with buttermilk glaze

(3)
pmahon avatar
Blue Ribbon Recipe by
Paula Mahon
@pmahon
Forsyth, MO

Many years of making carrot cakes led me to combine them for this wonderful and easy pan cake - moist, moist, moist!

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Blue Ribbon Recipe

This carrot cake is similar to a poke cake.... but so much better. Instead of pudding, a rich and creamy buttermilk glaze is poured over and soaks into the cake The carrot cake is filled with all the ingredients you expect in a carrot cake - pineapple, carrots, raisins, and pecans. But the glaze makes the cake rich and decadent. A classic cream cheese frosting is a delicious final touch.

— The Test Kitchen @kitchencrew
(3)
yield 12 serving(s)
prep time 40 Min
cook time 45 Min
method Bake

Ingredients For buttermilk carrot cake with buttermilk glaze

  • CAKE
  • 1 can
    crushed pineapple, drained (reserve the juice; 8 oz)
  • 2/3 c
    raisins
  • 2 c
    all-purpose flour
  • 2 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 1 Tbsp
    cinnamon
  • 3 lg
    eggs
  • 2 c
    granulated sugar
  • 1/2 c
    vegetable oil
  • 3/4 c
    buttermilk
  • 1 1/2 tsp
    vanilla extract
  • 2 c
    finely grated carrots
  • 3/4 c
    chopped pecans
  • GLAZE
  • 1/2 c
    buttermilk
  • 1 c
    granulated sugar
  • 2 Tbsp
    butter
  • 1 Tbsp
    white corn syrup
  • 1 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • FROSTING
  • 8 oz
    cream cheese, room temperature
  • 4 Tbsp
    butter, room temperature
  • 1 Tbsp
    milk or cream, plus more if needed
  • 1/4 tsp
    cinnamon
  • 1/2 tsp
    vanilla extract
  • 2 c
    powdered sugar

How To Make buttermilk carrot cake with buttermilk glaze

  • Spray the bottom and sides of a 9x13-inch baking dish with nonstick spray.
    1
    Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with nonstick spray. Set aside.
  • Drain pineapple and soak raisins in pineapple juice.
    2
    Drain pineapple, reserving juice in a small bowl. Place the raisins into the pineapple juice to soften.
  • Whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
    3
    To make the cake, whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
  • Beat eggs until light in color. Add sugar and beat on medium-high until light and fluffy.
    4
    In an electric mixer bowl, beat eggs until light in color. Add sugar and beat on medium-high until light and fluffy.
  • Add oil, buttermilk, and vanilla extract.
    5
    Add oil, buttermilk, and vanilla extract. Beat on medium until combined.
  • Add flour mixture, 1/4 cup at a time, to the sugar mixture.
    6
    Add flour mixture, 1/4 cup at a time, to the sugar mixture in a mixing bowl beating on low until combined.
  • Drain raisins and add to mixture. Add carrots and drained pineapple.
    7
    Drain raisins and add to mixture. Add carrots and drained pineapple. Beat on low just until combined.
  • Mix in pecans.
    8
    Mix in pecans.
  • Pour batter into the prepared pan.
    9
    Pour batter into the prepared pan.
  • Bake for 40 - 45 minutes.
    10
    Bake for 40 - 45 minutes or until a toothpick inserted into the center comes out dry, but be careful to not overbake. If you press your finger in the middle, an indention should remain.
  • Combine buttermilk, sugar, butter, corn syrup, vanilla extract, and baking soda for the glaze.
    11
    While the cake is baking, make the glaze. In a large saucepan, combine buttermilk, sugar, butter, and corn syrup. Bring to a boil. Then turn the heat down and simmer for 10 - 15 minutes stirring occasionally. Once golden, remove from the head. Add the vanilla extract and baking soda.
  • Poke holes into the cake with a toothpick.
    12
    When the cake is done, remove it from the oven and poke holes all over the top with a toothpick.
  • Pour warm glaze over the top and spread with a spoon to coat evenly.
    13
    Pour warm glaze over the top and spread with a spoon to coat evenly. Let set until completely cool.
  • Beat cream cheese, butter, milk, cinnamon, and vanilla extract for the frosting.
    14
    To make the frosting, in an electric mixing bowl beat cream cheese and butter until light and fluffy. Add milk, cinnamon, and vanilla extract. Beat until smooth.
  • Add 1/4 cup of powdered sugar at a time.
    15
    Add 1/4 cup of powdered sugar at a time beating until smooth and creamy.
  • Spread frosting over the cooled cake.
    16
    Spread frosting over the cooled cake. Store in the fridge.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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