Southern Living Carrot Cake Recipe with Buttermilk Glaze
There’s something magical about a Southern carrot cake. Picture this—a dense, moist cake layered with warm spices, studded with perfectly sweetened carrots and crunchy nuts, all tied together with a drizzle of tangy, velvety buttermilk glaze. Sounds heavenly, doesn’t it?
Equipment
- A stand mixer or hand mixer
- Two 9-inch round cake pans
- Parchment paper
- A cooling rack
- A saucepan for the glaze
- A rubber spatula for folding ingredients
Ingredients
For the Cake:
- 2 cups of all-purpose flour
- 2 teaspoons of ground cinnamon
- 1 teaspoon of baking soda
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
- 1 ½ cups of granulated sugar
- 1 cup of brown sugar packed
- 1 cup of vegetable oil
- 4 large eggs
- 3 cups of finely grated carrots about 5–6 medium carrots
- 1 cup of chopped pecans or walnuts optional
- 1 cup of crushed pineapple drained
For the Buttermilk Glaze:
- 1 cup of sugar
- ½ cup of buttermilk
- ½ teaspoon of baking soda
- ½ cup of unsalted butter
- 1 tablespoon of light corn syrup
- 1 teaspoon of vanilla extract
Instructions
Step 1: Get Your Workspace Ready
- First things first—preheat your oven to 350°F (175°C). Grab two 9-inch round cake pans and grease and flour them so nothing sticks. For an extra smooth release, line the bottoms with parchment paper. Easy peasy!
Step 2: Mix the Dry Stuff
- In a medium bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt. This spice blend is what gives the cake that cozy, “fresh out of grandma’s kitchen” vibe.
Step 3: Whip Up the Wet Ingredients
- In a stand mixer (or with a handheld one), beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, making sure each is mixed in nicely before adding the next.
Step 4: Add Carrots and Pineapple
- Now for the fun part—fold in the grated carrots, crushed pineapple, and nuts if you like them. These are the goodies that bring texture and a natural sweetness to your cake.
Step 5: Bring It All Together
- Slowly add the dry ingredients to the wet mixture a little at a time, stirring just until everything is combined. Don’t overmix! You want a soft, tender cake, not a dense one.
Step 6: Time to Bake
- Divide the batter evenly between your prepared pans. Pop them in the oven for 30–35 minutes, or until a toothpick comes out clean when you test the center. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make That Buttermilk Glaze
- While the cake cools, grab a saucepan and combine sugar, buttermilk, baking soda, butter, and corn syrup. Bring it to a boil over medium heat, stirring occasionally, and let it bubble for 4–5 minutes until it thickens slightly. Take it off the heat and stir in some vanilla extract. Smells amazing, right?
Step 8: Glaze It Up
- While the cake layers are still a little warm, poke holes in them with a skewer or fork. Then drizzle the buttermilk glaze over the top, letting the cake soak up all that tangy, sweet goodness.
Step 9: Frost and Enjoy
- You can finish the cake with your favorite cream cheese frosting for extra decadence, or just serve it as-is with the glaze. Either way, this cake’s a total showstopper. Get ready for compliments!
Notes
When making this Southern Living carrot cake, remember not to overmix the batter to ensure a tender texture. Use room-temperature ingredients for smoother blending, and always check for doneness with a toothpick. Baking is all about patience and love, so enjoy the process and the delightful outcome!