Buttermilk Carrot Cake with Glaze
Indulge in the perfect balance of moist, spiced decadence with this Buttermilk Carrot Cake with Glaze. Made with a luscious blend of grated carrots, warm cinnamon, nutmeg, and a touch of buttermilk, this cake is irresistibly rich and tender. The optional addition of chopped walnuts provides a delightful crunch, while a buttery, vanilla-infused glaze cascades over the top, adding the perfect touch of sweetness. Ideal for celebrations or a cozy dessert, this easy-to-follow recipe comes together in under an hour and serves 10 beautifully. Whether you’re hosting a gathering or treating yourself, this carrot cake will quickly become a beloved classic.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 0.5 cup buttermilk
- 0.5 cup canola oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cup chopped walnuts (optional)
- 1 cup powdered sugar
- 2 tablespoons butter (melted)
- 2 tablespoons milk
- 0.5 teaspoons vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, and eggs. Beat with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
Slowly add buttermilk, canola oil, and vanilla extract to the wet ingredients while mixing. Continue mixing until well incorporated.
Gradually add the dry ingredients to the wet ingredients in batches, mixing just until combined. Avoid overmixing.
Fold in the grated carrots and chopped walnuts (if using) with a spatula until evenly distributed in the batter.
Pour the batter into the prepared baking dish or divided evenly between the cake pans.
Bake the cake(s) in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools, prepare the glaze by whisking together powdered sugar, melted butter, milk, and vanilla extract in a small bowl until smooth. Add more milk if needed to reach your desired consistency.
Once the cake has cooled slightly, drizzle the glaze over the top, allowing it to flow down the sides. Let the glaze set before slicing and serving.
Enjoy your homemade Buttermilk Carrot Cake with Glaze!
Nutrition Facts
Calories |
4470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 627.9 g | 228% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 415.1 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 572 mg | 44% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1850 mg | 39% | |
*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.
