Carrot Pineapple Cake with Buttermilk Glaze
Indulge in the irresistible charm of this Carrot Pineapple Cake with Buttermilk Glaze—a moist, flavor-packed dessert that brings together the natural sweetness of grated carrots, the tangy brightness of crushed pineapple, and a warm hint of cinnamon spice. Topped with a luscious buttermilk glaze that seeps into every bite, this cake achieves the perfect balance of sweet and tangy, with nutty undertones from chopped pecans or walnuts. Quick to prepare and baked to golden perfection, this crowd-pleasing confection is ideal for any occasion, from festive gatherings to casual family dinners. Whether served as is or dressed up with extra nuts or powdered sugar, this easy-to-make dessert will quickly become a household favorite. Perfectly moist, beautifully spiced, and utterly irresistible!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 2 cups grated carrots
- 1 cup chopped pecans or walnuts
- 0.5 cup buttermilk
- 0.5 cup butter
- 1 cup granulated sugar (for glaze)
- 0.5 teaspoons baking soda (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or lightly coat with baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
In a separate bowl, beat the eggs until frothy. Add the vegetable oil and vanilla extract to the eggs, mixing well.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the crushed pineapple, grated carrots, and chopped pecans or walnuts, ensuring that everything is evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even surface.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and set aside to cool slightly.
While the cake is cooling, prepare the buttermilk glaze: In a medium saucepan, combine the buttermilk, butter, granulated sugar (for glaze), and baking soda (for glaze). Bring the mixture to a gentle boil over medium heat, stirring constantly.
Reduce the heat to low and simmer the glaze for 4-5 minutes until it thickens slightly and turns a light golden color. Remove from heat and stir in the vanilla extract (for glaze).
While the cake is still warm, use a skewer or fork to poke small holes all over the surface of the cake. Slowly pour the warm glaze evenly over the cake, allowing it to seep into the holes and cover the surface.
Let the cake cool completely in the pan before slicing and serving. Optionally, garnish with additional chopped nuts or a dusting of powdered sugar.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 54.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 161 mg | 3% | |
*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.
