Moist Baked Carrot Cake with Buttermilk Glaze
This moist and flavorful carrot cake is baked to perfection and topped with a sweet buttermilk glaze. The combination of carrots, pineapple, coconut, and walnuts creates a delightful texture and taste that's perfect for any occasion.
Instructions
-
1
Preheat oven to 350°F. Sift together the flour, baking soda, cinnamon, and salt in a bowl.
-
2
In a separate bowl, beat the eggs until lemon-colored, then beat in the sugar, oil, buttermilk, and vanilla. Stir the dry ingredients into the wet ingredients until just combined. Fold in the pineapple, carrots, nuts, and coconut.
-
3
Pour the batter into a lightly greased 13x9-inch baking pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
-
4
For the buttermilk glaze, combine the sugar, buttermilk, butter, corn syrup, and baking soda in a saucepan. Bring to a boil and cook for 5-6 minutes, until thickened. Remove from heat and stir in the vanilla.
-
5
Poke holes all over the top of the warm cake with a toothpick or fork, then pour the buttermilk glaze over the top. Serve the cake warm or refrigerate until ready to serve.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
