Carrot Cake Supreme with Buttermilk Glaze and Cream Cheese Frost
Indulge in the ultimate dessert experience with this Carrot Cake Supreme with Buttermilk Glaze and Cream Cheese Frosting—a show-stopping treat that takes classic carrot cake to new heights. Featuring layers of moist, spiced cake filled with freshly grated carrots, juicy crushed pineapple, and optional crunchy nuts, this recipe gets a decadent twist with a luscious buttermilk glaze that soaks into every bite. Topped off with a velvety cream cheese frosting, this cake strikes the perfect balance of sweetness and tang. Ideal for special occasions or as a centerpiece for your dessert table, this rich and flavorful cake promises to impress both the eyes and the palate. Whether you’re a carrot cake enthusiast or trying it for the first time, this recipe delivers an unforgettable blend of textures and flavors, making it an instant favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 4 eggs
- 1 cup vegetable oil
- 0.75 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
- 0.5 cup butter
- 0.5 cup buttermilk (for glaze)
- 1 cup granulated sugar (for glaze)
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract (for glaze)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix well to combine.
In another bowl, whisk together the eggs, oil, buttermilk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using). Divide the batter evenly among the prepared cake pans.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are baking, prepare the buttermilk glaze by combining butter, buttermilk, sugar, and corn syrup in a saucepan over medium heat. Bring the mixture to a boil, stirring constantly, and let boil for 1 minute. Remove from heat and stir in vanilla extract.
Once the cakes are done and still warm, poke holes in the top of each layer with a skewer or toothpick and pour the warm buttermilk glaze evenly over the layers. Let the cakes cool completely in the pans on a wire rack.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract until fully incorporated.
Once the cakes are completely cool, remove them from the pans. Place one layer on a serving plate, spread a generous amount of cream cheese frosting on top, and repeat with the remaining layers. Frost the sides and top of the cake as desired.
Garnish with additional nuts or shredded carrots, if desired. Chill the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy your Carrot Cake Supreme with Buttermilk Glaze and Cream Cheese Frost!
Nutrition Facts
Calories |
10942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 585.4 g | 751% | |
| Saturated Fat | 207.6 g | 1038% | |
| Polyunsaturated Fat | 137.6 g | ||
| Cholesterol | 1543 mg | 514% | |
| Sodium | 5907 mg | 257% | |
| Total Carbohydrate | 1399.7 g | 509% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 1176.1 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1057 mg | 81% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2805 mg | 60% | |
*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.
