Best Ever Carrot Cake With Buttermilk Glaze Recipes

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CARROT CAKE SUPREME WITH BUTTERMILK GLAZE AND CREAM CHEESE FROST



Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost image

I found this recipe in a Southern Living cookbook and it is the BEST!!! I am a custom cake baker and decorator and am always hunting for great cake recipes. I know it looks intimidating, as the recipe has 3 parts: Cake, Glaze and Frosting...that's why there's soo many ingredients listed. Every time I make this cake people literally go crazy...I've even had a marriage proposal over this one! Watch out people...you might just get yourself hitched.

Provided by sunnybono

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 24

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (room temp)
1 (3 ounce) package cream cheese (room temp)
3/4 cup butter (room temp)
1 (16 ounce) package powdered sugar, sifted
1 1/2 teaspoons vanilla extract

Steps:

  • For Cake:.
  • Grease three 8 or 9-inch round cake pans and line with parchment paper.
  • Stir together first 4 ingredients in a medium sized bowl.
  • In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrot and next 3 ingredients.
  • Pour batter into prepared pans.
  • Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
  • Buttermilk Glaze:.
  • Bring first 5 ingredients to a boil in a medium to large saucepan.
  • Boil 4 minutes, stirring constantly until glaze is golden.
  • Remove from heat, and stir in vanilla and cool slightly.
  • Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
  • Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
  • Cool completely on wire racks.
  • Deluxe Cream Cheese Frosting:.
  • Beat first 3 ingredients at medium speed with an electric mixer until smooth.
  • Gradually add powdered sugar, beating at low speed until light and fluffy.
  • Stir in vanilla.
  • Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
  • Chill cake several hours before slicing.
  • Store in the refrigerator.

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]



Blue Ribbon Carrot Cake [with Buttermilk Glaze] image

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

Provided by Recipe Junkie

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 26

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Steps:

  • For Buttermilk Glaze:.
  • In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
  • Bring to a boil.
  • Cook 5 minutes, stirring occasionally.
  • Remove from heat and stir in vanilla.
  • Set aside until cake is baked.
  • For cake:.
  • Preheat oven to 350.
  • Generously grease a 9x13 baking dish or 2 9" cake pans.
  • Sift flour, baking soda, cinnamon and salt together.
  • Set aside.
  • In large bowl, beat eggs.
  • Add oil, buttermilk, sugar and vanilla and mix well.
  • Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
  • Pour into prepared pan.
  • Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
  • Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
  • Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
  • For Frosting:.
  • In large bowl, cream butter and cream cheese until fluffy.
  • Add vanilla, powdered sugar, orange juice and orange peel.
  • Mix until smooth.
  • Frost cake and refrigerate until frosting is set.
  • Serve cake chilled.

BEST-EVER BUTTERMILK CARROT CAKE



Best-Ever Buttermilk Carrot Cake image

This is truly the Best-Ever Buttermilk Carrot Cake on the planet! Learn the simple secret to making this moist, tender, homemade classic cake, complete with spices, shredded carrots and coconut, toasted pecans, and creamy rum cream cheese frosting!

Provided by Erica

Categories     Dessert

Time 1h35m

Number Of Ingredients 27

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
4 large eggs
1 cup brown sugar
½ cup granulated sugar
¾ cup vegetable oil
½ cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups carrot (grated )
1 cup unsweetened coconut (shredded )
1 cup pecans (chopped & toasted)
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 cup buttermilk
1/4 cup unsalted butter
1 tablespoon light corn syrup
1 tablespoon dark rum (optional)
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
2 1/2 cups powdered sugar
Pinch salt
1 tablespoon dark rum (or 1 teaspoon vanilla extract)
2-3 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F. Line the bottoms of three 6-inch cake pans with parchment paper, then spray with nonstick spray. (This cake can also be made larger in 8-inch pans, the layers will just be thinner.)
  • In a large bowl, add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well to combine.
  • In a separate mixing bowl, beat together eggs, sugars, oil, applesauce, and vanilla until well combined. Add the dry ingredients and mix until just combined. Stir in carrots, coconut, and pecans until evenly combined.
  • Divide the cake batter evenly between the prepared pans.
  • Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour the warm buttermilk glaze over the hot cakes and let them cool in pans for 15-20 minutes, then turn out onto a wire rack and cool completely.
  • Add all ingredients except rum to a small saucepan set over medium-high heat. Bring them to a boil, stirring often, 4-5 minutes until combined. Remove from heat and stir in rum. Set aside to cool briefly before pouring over cakes.
  • Add butter to a medium mixing bowl. Using an electric mixer fitted with a whisk attachment, whip 3-4 minutes until pale and fluffy. Add cream cheese and whip and additional 3-4 minutes.
  • Use a rubber spatula to scrape the bowl, then sift powdered sugar and salt into the mixture. Mix on low speed for 1 minute, then increase speed to medium-high and whip for 2-3 minutes until well incorporated.
  • Scrape bowl again, then add rum and heavy cream. Whip 3-4 minutes until fluffy and smooth.
  • Level the tops of each cake layer with a long, sharp knife. Place one of the layers on a cake plate or stand, then spread ⅓ cup cream cheese frosting in an even layer. Repeat with second layer.
  • Place the third layer on top and use the remaining frosting to coat the top and sides of the cake, saving some to pipe a border on top if desired. Garnish the sides and top with chopped, toasted pecans and carrot tops and curls.

Nutrition Facts : Calories 1169 kcal, Carbohydrate 136 g, Protein 11 g, Fat 68 g, SaturatedFat 42 g, Cholesterol 166 mg, Sodium 797 mg, Fiber 6 g, Sugar 104 g, ServingSize 1 serving

CARROT CAKE WITH BUTTERMILK GLAZE



Carrot Cake with Buttermilk Glaze image

This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20 servings.

Number Of Ingredients 21

CAKE:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
1 can (8 ounces) crushed pineapple, well-drained
2 cups very finely grated carrots
1 cup chopped walnuts
1 cup sweetened shredded coconut
BUTTERMILK GLAZE:
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Steps:

  • Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.

Nutrition Facts :

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
  • In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
  • For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g

CARROT CAKE - SOUTHERN LIVING'S BEST RECIPE - (3.8/5)



Carrot Cake - Southern Living's Best Recipe - (3.8/5) image

Provided by maui6878

Number Of Ingredients 27

Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Buttermilk Glaze: Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

BEST EVER CARROT CAKE WITH BUTTERMILK GLAZE



Best Ever Carrot Cake with Buttermilk Glaze image

This really is an easy cake to make even with all the steps and ingredients. The key is to have all the ingredients ready to go. This is one of my husband's favorite cakes, he likes it warmed up. My grandkids even like this cake.

Provided by Cheryl Kaelin

Categories     Cakes

Time 17h

Number Of Ingredients 26

CAKE
2 c all- purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 c sugar
3/4 c vegetable oil
3/4 c buttermilk
2 tsp pure vanilla extract
2 c grated carrot
1 can(s) (8-ounce) crushed pineapple, drained
3 1/2 oz flaked coconut
1 c chopped pecans or walnuts
BUTTERMILK GLAZE
1 c sugar
1 1/2 tsp baking soda
1/2 c buttermilk
1/2 c butter
1 Tbsp light corn syrup
1 tsp pure vanilla extract
CREAM CHEESE FROSTING
3/4 c butter softened
11 oz cream cheese ( 1 8 ounce & 1 3 ounce package)
3 c sifted powdered sugar
1 1/2 tsp pure vanilla extract

Steps:

  • 1. Pre-heat oven to 350 Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • 2. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans
  • 3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
  • 4. Buttermilk Glaze Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • 5. Cream Cheese Frosting Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

BUTTERMILK CARROT CAKE



Buttermilk Carrot Cake image

This is a scrumptious treat that has been a favorite of families for generations.-Mrs. Harold Podraza, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 28

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon grated orange zest
1/2 teaspoon salt
2 cups grated carrots
1-1/3 cups sweetened shredded coconut
1 cup chopped walnuts
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon grated orange zest
4 cups confectioners' sugar

Steps:

  • In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.

Nutrition Facts :

CARROT SHEET CAKE WITH BUTTERMILK GLAZE



Carrot Sheet Cake with Buttermilk Glaze image

This easy, moist cake is just made for Spring. It's perfectly spiced, packed full of carrots, nuts, and pineapple, soaked in a buttermilk glaze, then topped with a rich cream cheese frosting. Great for Easter, Mother's Day, or really any day.

Provided by Linda Warren

Categories     Dessert

Time 1h

Number Of Ingredients 24

2 cups All-Purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
8 oz can crushed pineapple (drained)
3 1/2 ounces flaked coconut (optional)
1 cup pecans or walnuts (finely chopped)
Garnishes: chopped nuts, toasted coconut
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
8 ounces cream cheese (room temperature)
1/2 cup butter (room temperature)
3 cups powdered sugar + extra for right consistency
3/4 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13-inch baking pan. Set aside.
  • In a medium bowl, sift together flour, baking soda, salt and cinnamon.
  • In a large bowl, beat eggs then add sugar, oil, buttermilk and extract and continue to beat until creamy and smooth.
  • Add in dry ingredients and continue to beat until blended.
  • Fold in carrots, pineapple, coconut and nuts. Pour into prepared pan.
  • Bake in oven for 40-45 minutes or until toothpick in center comes out clean.
  • While cake is baking, in a medium saucepan, add all ingredients for glaze except for vanilla. Bring to a boil and let boil for 4-5 minutes, stirring constantly.
  • Remove from heat and add vanilla. Let cool for 5 minutes.
  • When cake is removed from oven pour glaze over cake.
  • Let cake cool completely then cover and let sit until the next day. (you want the cake to be slightly dried out when you begin frosting)
  • Place cream cheese and butter in a mixing bowl and beat until smooth and creamy, about 3-4 minutes.
  • Continue to beat as you add sugar until fluffy.
  • Stir in vanilla extract. If your icing is too thin, adjust by adding additional confectioner's sugar, if too thick, add a little milk until the frosting is the right consistency for easy spreading.
  • Frost cake and decorate as desired.
  • Store in refrigerator.

Nutrition Facts : Calories 525 kcal, Carbohydrate 64 g, Protein 4 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 63 mg, Sodium 404 mg, Fiber 2 g, Sugar 52 g, ServingSize 1 serving

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From tfrecipes.com


WARTIME CARROT CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
War time carrot cake - Dorset Food and Drink News best dorsetfoodanddrink.org. War time carrot cake As we can't join in with the many events that were planned for this year's 75th anniversary of V E Day, we thought we'd give you the chance to celebrate at home with this carrot cake recipe, done the old fashioned way when rationing was around and there were restrictions on sugar!
From therecipes.info


6 TIPS TO MAKE THE BEST CARROT CAKE | SOUTHERN LIVING
2021-04-17 Trust and use the buttermilk glaze. This recipe calls for a buttermilk glaze that you lightly soak the cakes with after they are finished baking. This step is crucial! The warm cake instantly melts the glaze so it infiltrates the whole cake, and as it cools, the glaze thickens again and replaces any dryness with moist, sweet tang.
From southernliving.com


CARROT CAKE QUICK BREAD WITH BUTTERMILK GLAZE RECIPES
BEST EVER CARROT CAKE WITH BUTTERMILK GLAZE. This really is an easy cake to make even with all the steps and ingredients. The key is to have all the ingredients ready to go. This is one of my husband's favorite cakes, he likes it warmed up. My grandkids even like this cake. Provided by Cheryl Kaelin. Categories Cakes. Time 17h. Number Of Ingredients 26. Ingredients; CAKE: 2 c all- purpose ...
From tfrecipes.com


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