Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost
photo by Shanna Willis-Labra
- Ready In:
- 1hr 15mins
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 (3 1/2 ounce) can flaked coconut
- 1 cup chopped pecans
- 1 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup buttermilk
- 1⁄2 cup butter or 1/2 cup margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
deluxe cream cheese frosting
- 1 (8 ounce) package cream cheese (room temp)
- 1 (3 ounce) package cream cheese (room temp)
- 3⁄4 cup butter (room temp)
- 1 (16 ounce) package powdered sugar, sifted
- 1 1⁄2 teaspoons vanilla extract
- Grease three 8 or 9-inch round cake pans and line with parchment paper.
- Stir together first 4 ingredients in a medium sized bowl.
- In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add flour mixture, beating at low speed until blended.
- Fold in carrot and next 3 ingredients.
- Pour batter into prepared pans.
- Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
- Bring first 5 ingredients to a boil in a medium to large saucepan.
- Boil 4 minutes, stirring constantly until glaze is golden.
- Remove from heat, and stir in vanilla and cool slightly.
- Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
- Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
- Cool completely on wire racks.
Deluxe Cream Cheese Frosting:
- Beat first 3 ingredients at medium speed with an electric mixer until smooth.
- Gradually add powdered sugar, beating at low speed until light and fluffy.
- Stir in vanilla.
- Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
- Chill cake several hours before slicing.
- Store in the refrigerator.
Questions & Replies
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.
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RECIPE SUBMITTED BY
I am a Southern cook by birth and love new recipes; especially those that force me to explore outside of my box. I am the mother of two and a professional custom cake decorator. My favorite cookbook is anything by Southern Living Magazine or by Paula Dean. I find that their (Southern Living) recipes are well researched and turn out exactly as expected every time (especially their carrot cake...I'll post it some time). My passions are cleaning my house, daily exercise and non-stop charity work. HA! Well, really my passions are reading, scrapbooking and of course FOOD (especially dessert). The other passions are just what I think I should be doing! Ha ha.