Carrot Cake with Buttermilk Glaze
Indulge in the ultimate dessert experience with this Carrot Cake with Buttermilk Glaze—a moist, spiced cake brimming with freshly grated carrots and the option for crunchy chopped pecans or walnuts. This recipe elevates traditional carrot cake by soaking it in a rich, buttery buttermilk glaze that infuses every bite with heavenly sweetness. Aromatic spices like cinnamon, nutmeg, and ginger add depth of flavor, while buttermilk ensures a tender crumb. Perfectly versatile, this cake can be enjoyed as is or finished with cream cheese frosting for an extra layer of decadence. Ideal for gatherings or a show-stopping treat any time, this carrot cake is easy to prepare, bakes in under an hour, and serves up to 12—a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped pecans or walnuts (optional)
- 4 tablespoons unsalted butter
- 0.25 cup buttermilk (for glaze)
- 0.5 cup granulated sugar (for glaze)
- 0.25 teaspoon baking soda (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat the 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 flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots and chopped nuts (if using) until evenly incorporated.
Pour the batter into the prepared baking dish or pans, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the buttermilk glaze. In a small saucepan over medium heat, melt the butter. Add the buttermilk, granulated sugar, and baking soda, stirring constantly. Let the mixture come to a gentle simmer and cook for 3-4 minutes, then remove from heat and stir in vanilla extract.
Once the cake is done, remove it from the oven and let it cool for 10 minutes in the pan.
Using a toothpick or skewer, poke holes all over the surface of the warm cake. Pour the warm buttermilk glaze evenly over the cake, allowing it to seep into the holes.
Let the cake cool completely before serving. Optionally, top with cream cheese frosting or additional chopped nuts for garnish.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 46.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 204 mg | 4% | |
*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.
