Blue Ribbon Carrot Cake with Buttermilk Glaze
Indulge in the rich, homemade decadence of a Blue Ribbon Carrot Cake with Buttermilk Glaze, a show-stopping dessert that’s as moist as it is flavorful. Packed with freshly grated carrots and crunchy pecans, this classic cake is elevated with a warm, buttery buttermilk glaze that seeps into every bite for an extra layer of sweetness. The earthy warmth of cinnamon perfectly balances the tangy glaze, creating a harmonious blend that will have everyone reaching for seconds. Easy to prepare with simple pantry ingredients, this carrot cake is baked to perfection and then finished with a glaze poured into small, tender holes for unbeatable moisture and flavor distribution. Serve it as a stunning centerpiece for special occasions or enjoy it with a cup of tea for a cozy treat. Perfect for carrot cake lovers and home bakers seeking a foolproof dessert that guarantees compliments!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 1.5 cups Vegetable oil
- 4 Large eggs
- 3 cups Grated carrots
- 1 cup Chopped pecans
- 0.5 cup Buttermilk
- 0.25 cup Unsalted butter
- 0.5 cup Granulated sugar (for glaze)
- 1 tablespoon Light corn syrup
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch rectangular pan.
In a large mixing bowl, whisk together the flour, 2 cups of sugar, baking soda, cinnamon, and salt.
Add the vegetable oil and eggs to the dry ingredients. Stir until the mixture is smooth and fully combined.
Fold in the grated carrots and chopped pecans until evenly distributed throughout the batter.
Pour the batter evenly into the prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes for 9-inch rounds, or 45-50 minutes for a 9x13-inch pan. A toothpick inserted in the center should come out clean.
While the cake bakes, prepare the buttermilk glaze. In a small saucepan, combine the buttermilk, 0.25 cup butter, 0.5 cup granulated sugar, and light corn syrup. Bring the mixture to a boil over medium heat, stirring constantly.
Reduce heat and let the mixture simmer gently for 5 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
Once the cake is done baking, remove it from the oven. While still warm, use a toothpick or skewer to gently poke small holes all over the surface of the cake.
Slowly pour the warm buttermilk glaze over the cake, allowing it to seep into the holes. Let the cake cool completely in the pan.
Run a knife around the edges of the pan and carefully remove the cake if using round pans, or slice directly from the 9x13-inch pan. Serve as-is or garnish with extra pecans for presentation.
Nutrition Facts
Calories |
7011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.7 g | 571% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 201.8 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 4368 mg | 190% | |
| Total Carbohydrate | 754.7 g | 274% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 541.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 540 mg | 42% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
