Celebrate Easter with a heavenly slice of this rich and tender Buttermilk Carrot Cake—filled with springtime flavors and topped with a decadent glaze and classic cream cheese frosting.
Buttermilk Carrot Cake with Buttermilk Glaze
Ingredients
- CAKE
- 1 can crushed pineapple, drained (reserve the juice; 8 oz)
- 2/3 c raisins
- 2 c all-purpose flour
- 2 1/2 tsp baking soda
- 1 tsp salt
- 1 Tbsp cinnamon
- 3 lg eggs
- 2 c granulated sugar
- 1/2 c vegetable oil
- 3/4 c buttermilk
- 1 1/2 tsp vanilla extract
- 2 c finely grated carrots
- 3/4 c chopped pecans
- GLAZE
- 1/2 c buttermilk
- 1 c granulated sugar
- 2 Tbsp butter
- 1 Tbsp white corn syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- FROSTING
- 8 oz cream cheese, room temperature
- 4 Tbsp butter, room temperature
- 1 Tbsp milk or cream, plus more if needed
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 c powdered sugar
See directions for buttermilk carrot cake with buttermilk glaze
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