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buttermilk carrot cake with buttermilk glaze

(2 ratings)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Blue Eye, AR

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

(2 ratings)
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

  • 1
    Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with nonstick spray. Set aside.
  • 2
    Drain pineapple, reserving juice in a small bowl. Place the raisins into the pineapple juice to soften.
  • 3
    To make the cake, whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
  • 4
    In an electric mixer bowl, beat eggs until light in color. Add sugar and beat on medium-high until light and fluffy.
  • 5
    Add oil, buttermilk, and vanilla extract. Beat on medium until combined.
  • 6
    Add flour mixture, 1/4 cup at a time, to the sugar mixture in a mixing bowl beating on low until combined.
  • 7
    Drain raisins and add to mixture. Add carrots and drained pineapple. Beat on low just until combined.
  • 8
    Mix in pecans.
  • 9
    Pour batter into the prepared pan.
  • 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.
  • 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.
  • 12
    When the cake is done, remove it from the oven and poke holes all over the top with a toothpick.
  • 13
    Pour warm glaze over the top and spread with a spoon to coat evenly. Let set until completely cool.
  • 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.
  • 15
    Add 1/4 cup of powdered sugar at a time beating until smooth and creamy.
  • 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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