Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost

"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."
photo by Shanna Willis-Labra photo by Shanna Willis-Labra
photo by Shanna Willis-Labra
photo by debrastyron54 photo by debrastyron54
photo by LizO830 photo by LizO830
photo by domesticdroid photo by domesticdroid
photo by Laf2cook photo by Laf2cook
Ready In:
1hr 15mins




  • For Cake:

  • 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.
  • Buttermilk Glaze:

  • 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

default avatar
  1. Rose K.
    I been making this cake for a couple years. The best cake ever.When I bake in 9×13 it sinks in the Middle .Has anyone else experienced this? Help I only use 1/2 of glaze on cake. I make 2 cakes cut one up put in freezer.
  2. Jamie R.
    I could not find a can of flaked coconut so I got the bag instead. How do I measure out 3 1/2 ounces of coconut flakes in a measuring cup? I am stuck!


  1. Autumn Beauty
    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.
  2. Bill D.
    I made this cake 5 years ago and it turned out to be the best carrot cake I have ever had. Making it again today for a dinner party. Should be a stunner again!
  3. Tera B.
    This was so amazing! Yes it is intimidating on the first read through but I am amazed at how great this is. Only thing-I ate WAY too much! Yum YUM!
  4. Annette M.
    Amazing cake. I think the frosting is entirely way too much so I just made half and drizzled it on top. The texture is hard to work so if you're making a big cake, make sure it cools off well before decorating.
  5. frankecaryl
    The original recipe from Southern Living Magazine calls for it to be baked in a 9" x!3" pan. Although the presentation is lacking the results make up for it. I also make a smaller batch of frosting as the amount the recipe calls for overpowers the cake.


  1. bdw31754
    I didn’t change a thing!
  2. Tera B.
    Just added nutmeg


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.
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