There’s a reason why this cake is one of my top sellers! It’s ridiculously moist (with added richness from the buttermilk glaze) and with the simplicity of just cinnamon, it’s delicious with or without toasted pecans.
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The Best Carrot Cake (with Buttermilk Glaze)
There's a reason why this cake is one of my top sellers! It's ridiculously moist (with added richness from the buttermilk glaze) and with the simplicity of just cinnamon, it's delicious with or without toasted pecans.
Ingredients
- 2 C. All Purpose Flour
- 2 tsp. Baking Soda
- ½ tsp. Salt
- 2 tsp. Ground Cinnamon
- 3½ ounces Flaked Sweetened Coconut toasted
- 1 C. Chopped Pecans (Optional) toasted
- 2 C. Shredded Carrots about 5-6 carrots
- 2 C. Granulated Sugar
- 3 Eggs
- ¾ C. Canola Oil
- ¾ C. Buttermilk
- 2 tsp. Vanilla Extract
- 8 ounces Crushed Canned Pineapple
Buttermilk Glaze
- 1 C. Granulated Sugar
- 1 ½ tsp. Baking Soda
- ½ C. Buttermilk
- ½ C. Butter
- 1 T. Light Corn Syrup
- 1 tsp. Vanilla Extract
Instructions
- Preheat Oven to 350° Fahrenheit.
- Prepare three 8" round cake pans with parchment paper lining the bottom and lightly spray the sides with cooking spray.
- In a very large mixing bowl, sift together the flour, soda, salt, & cinnamon. Toss in toasted coconut, toasted pecans, and shredded carrots.
- In the bowl of a stand mixer, add sugar and all other wet ingredients. Mix on medium until full mixed.
- Pour the wet mixer over the dry mixture in the large bowl and use a rubber spatula to fold all ingredients together (don't overmix)
- Pour batter into the three prepared 8" round cake pans.
- Bake at 350° Fahrenheit for 30 minutes.
- Remove from the oven and immediately pour the buttermilk glaze evenly over all layers of the cake. (It will soak in as it sits and cools).
- Cool at least 20 minutes before removing them from the pans.
- Wrap cakes tightly with clear food service film and chill for at least 30 minutes - 1 hour before frosting.
Buttermilk Glaze
- In a medium saucepan, add sugar, soda, salt, buttermilk, corn syrup & vanilla and bring to a boil.
- Gently stir and boil for approximately 4 minutes or until it starts to thicken.
- Remove from heat and stir in vanilla extract.
- Pour over the baked cakes as soon as they come out of the oven.
Notes
Modified from Southern Living Magazine, this recipe is the BEST carrot cake EVER! The secret ingredients of crushed pineapple and toasted coconut make it unique and amazing. Great with or without toasted pecans. Tried this recipe?Let us know how it was!