Buttermilk Carrot Cake With Glaze Recipe

Name: Buttermilk Carrot Cake With Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 2 cups all-purpose flour; 1 ½ cups sugar; 2 teaspoons cinnamon; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup buttermilk; 3 eggs, Beaten to Blend; ½ cup vegetable oil; 2 teaspoons vanilla; 2 cups carrots, Peeled and Finely Shredded; 1 cup walnuts, Chopped (I usually substitute Pecans); buttermilk glaze; ⅔ cup sugar; ⅓ cup butter, Melted; ⅓ cup buttermilk; 2 tablespoons white corn syrup; ¼ teaspoon baking soda; ½ teaspoon vanilla

Servings: persons

cake
2 cups all-purpose flour
1 ½ cups sugar
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
3 eggs, Beaten to Blend
½ cup vegetable oil
2 teaspoons vanilla
2 cups carrots, Peeled and Finely Shredded
1 cup walnuts, Chopped (I usually substitute Pecans)
buttermilk glaze
⅔ cup sugar
⅓ cup butter, Melted
⅓ cup buttermilk
2 tablespoons white corn syrup
¼ teaspoon baking soda
½ teaspoon vanilla

1
Preheat oven to 350 degrees.
2
Combine first five ingredients in medium bowl.
3
Stir together buttermilk, eggs, oil, and vanilla in large bowl.
4
Add dry ingredients and stir until well blended.
5
Mix in carrots and walnuts.
6
Pour batter into 9x13 glass oven proof baking dish.
7
I also use 9 inch square cake pans with good luck.
8
Bake 45 minutes or until tester inserted in center comes out clean.
9
Cool then drizzle with hot buttermilk glaze.
10
Buttermilk Glaze Instructions:.
11
Combine first five ingredients in heavy medium sauce pan.
12
Bring to boil over medium heat, stirring frequently.
13
Boil until slightly thickened, about five minutes.
14
Remove from heat.
15
Stir in vanilla.
16
Pour over cake immediately.
17
Cool slightly before serving.

1849

kcal

Calories

122

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: cake, 2 cups all-purpose flour, 1 ½ cups sugar, 2 teaspoons cinnamon, and more.

Yes, Buttermilk Carrot Cake With Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Carrot Cake With Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions