Glazed Carrot Cake Recipe

Name: Glazed Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups All-purpose Flour; 2 teaspoons Baking Soda; 2 teaspoons Cinnamon; 1/2 teaspoons Salt; 3 whole Large Eggs; 3/4 cups Canola Oil; 2 cups Granulated Sugar; 3/4 cups Buttermilk; 1 teaspoon Vanilla; 2/3 cups Crushed Pineapple, Drained; 2 cups Grated Carrot; 1/2 cups Raisins; 1/2 cups Sweet Flaked Coconut; 1 cup Chopped Pecans; _____; FOR THE GLAZE:; 2 Tablespoons Light Corn Syrup; 1/2 teaspoons Baking Soda; 1/2 cups Buttermilk; 1 cup Granulated Sugar; 1/2 cups Unsalted Butter, At Room Temperature; _____; FOR THE FROSTING:; 6 ounces, weight Cream Cheese, At Room Temperature; 1/4 cups Unsalted Butter, At Room Temperature; 2 cups Powdered Sugar; 2 teaspoons Fresh Lemon Juice

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoons Salt
3 whole Large Eggs
3/4 cups Canola Oil
2 cups Granulated Sugar
3/4 cups Buttermilk
1 teaspoon Vanilla
2/3 cups Crushed Pineapple, Drained
2 cups Grated Carrot
1/2 cups Raisins
1/2 cups Sweet Flaked Coconut
1 cup Chopped Pecans
_____
FOR THE GLAZE:
2 Tablespoons Light Corn Syrup
1/2 teaspoons Baking Soda
1/2 cups Buttermilk
1 cup Granulated Sugar
1/2 cups Unsalted Butter, At Room Temperature
_____
FOR THE FROSTING:
6 ounces, weight Cream Cheese, At Room Temperature
1/4 cups Unsalted Butter, At Room Temperature
2 cups Powdered Sugar
2 teaspoons Fresh Lemon Juice

1
Heat the oven to 350 degrees.
2
Butter the bottoms of two 9-inch round cake pans and fit with a circle of parchment paper. Butter the sides and bottom of the paper and dust with flour. Set aside.
3
In a large bowl, sift the flour, baking soda, cinnamon, and salt together. Set aside. Whisk to gether the eggs, oil, buttermilk, sugar, and vanilla for about 2 minutes, until combined. Stir into the flour mixture. Add the pinapple, carrots, raisins, coconut, and pecans. Stir to combine
4
Divide the batter between the pans and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Eight minutes before the cakes are done, prepare the glaze. Bring the corn syrup, baking soda, buttermilk, sugar and butter to a medium boil for 3 to 5 minutes. Pour the glaze over the hot cakes in their pans. Cool on wire racks.
5
To make the frosting, place the cream cheese and butter in a bowl and beat on high for 2 minutes. Reduce to medium speed and add powdered sugar and lemon juice. Beat until smooth.
6
Spread 1/3 of the frosting on the first cake layer, top with the second layer, and frost the top and sides with remaing frosting.

2770

kcal

Calories

179

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 2 teaspoons Baking Soda, 2 teaspoons Cinnamon, and more.

Yes, Glazed Carrot Cake 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.

Glazed Carrot Cake

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