Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

I found this recipe in a Southern Living cookbook and it is the BEST!!! I am a custom cake baker and decorator and am always hunting for great cake recipes. I know it looks intimidating, as the recipe has 3 parts: Cake, Glaze and Frosting...that's why there's soo many ingredients listed. Every time I make this cake people literally go crazy...I've even had a marriage proposal over this one! Watch out might just get yourself hitched.

Ingredients Nutrition


  1. For Cake:.
  2. Grease three 8 or 9-inch round cake pans and line with parchment paper.
  3. Stir together first 4 ingredients in a medium sized bowl.
  4. In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  5. Add flour mixture, beating at low speed until blended.
  6. Fold in carrot and next 3 ingredients.
  7. Pour batter into prepared pans.
  8. Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
  9. Buttermilk Glaze:.
  10. Bring first 5 ingredients to a boil in a medium to large saucepan.
  11. Boil 4 minutes, stirring constantly until glaze is golden.
  12. Remove from heat, and stir in vanilla and cool slightly.
  13. Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
  14. Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
  15. Cool completely on wire racks.
  16. Deluxe Cream Cheese Frosting:.
  17. Beat first 3 ingredients at medium speed with an electric mixer until smooth.
  18. Gradually add powdered sugar, beating at low speed until light and fluffy.
  19. Stir in vanilla.
  20. Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
  21. Chill cake several hours before slicing.
  22. Store in the refrigerator.
Most Helpful

I am pretty much devastated by the way this cake turned out. I thought it sounded delicious and the cake batter tasted unbelievably good. I followed this recipe to a tee and the cakes came out looking beautiful. I made the buttermilk glaze, even letting it boil a little longer than 4 minutes, and poured the glaze over the warm cakes. I let them sit for 15 minutes and tried to turn them out. They are all a soggy mess! I am so disappointed! This was to be our family Easter cake for Easter tomorrow and I'm left with a pile of mushy cake! Too late and too expensive to do this over so it looks like I have the option of either serving carrot cake pudding or serving nothing at all.<br/><br/>Wanted to give an update. Even though the cake looked like heck, everyone really liked it. It's still too moist, in my opinion, but the flavor of it is delicious. I will probably make the cake again but leave the glaze off. So I'm upgrading my 1 star rating to 3 stars since it was well received despite the pitiful look of it.

Autumn Beauty April 23, 2014

Great recipe, this is a wonderful, moist carrot cake that stays fresh for several days! I have been making this for over a year now and here are the modifications I have come up with: Use only 1/2 cups of sugar in cake batter. Grease and flour a 13x9 cake pan. Bake cake 30 min. Then tent loosely w/ foil. Continue to bake until tester inserted comes out clean, another 15 min. Remove from oven. Poke all over w/ bamboo skewer. Add glaze while cake is still hot. I also add 1 tsp of cinnamon in the frosting. Thanks for posting, sunny, this alwasy gets rave reviews!

Scoutie May 28, 2009

Flavorful and beyond moist! I will warn readers that this cake is very VERY delicate and WILL fall apart on you. One of mine had to turn into a "bowl cake"/make shift trifle. But guess what? They still consumed EVERY bite! I strongly suggest you partially freeze layers before icing/handling them. Also, do not drench the cake layers in the glaze. You will be sorry if you do.

susanmckinleythompson May 20, 2015