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carrot cake

Carrot cake with buttermilk glaze

This incredibly flavorful delicious cake can be made in a 9 x 13 pan or made into two 8 inch cake rounds. The buttermilk glaze keeps the carrot cake moist and the cream cheese frosting balances out the cake and adds a tangy sweetness that makes this cake, the best carrot cake ever.
Servings 12


Carrot cake

  • 3 large eggs
  • 1 cup firmly packed brown sugar
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 3/4 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 cups shredded carrots

buttermilk glaze

  • 1/2 cup granulated sugar
  • 1/3 cup buttermilk
  • 2 Tbsp butter unsalted
  • 1/2 Tbsp light corn syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda

cream cheese frosting

  • 8 oz Cream cheese
  • 1/2 cup butter unsalted softened
  • 4 cups Confectioners powdered sugar


Carrot Cake

  • Preheat oven to 350 degrees.
  • Mix together eggs and both sugars in a large mixing bowl with a whisk.
  • Add vanilla extract and cinnamon and mix again until combined together.
  • Next, add in sour cream, buttermilk and oil. Mix together until completely combined.
  • In a seperate medium bowl, whisk together flour, baking soda, baking powder and salt. Add flour mix into large bowl with wet ingredients. Mix until just combined.
  • With a spatula, mix in grated carrots. Make sure to peel carrots before they are grated.
  • Place parchment into a 9 X 13 baking pan. Pour in carrot cake batter. Bake on middle rack for 35- 45 minutes. If you test the cake, a toothpick may have some small crumbs but the cake should not cave in when you touch the center.
  • Remove carrot cake from oven to await the buttermilk glaze.

Buttermilk Glaze

  • Immediately after cake is baked, cook the buttermilk glaze.
  • On the stovetop, in a medium pot, add in all ingredients, sugar, buttermilk, butter, baking soda, corn syrup and vanilla. turn heat on to medium. bring to a low boil for 3 to 4 minutes stirring occasionally. The glaze will bubble up with the heat, soda and buttermilk activating. The glaze will turn a light amber color, remove from heat. the bubbling will subside and leave a syrupy glaze.
  • Pour directly over the hot cake. don't pour it all in the center of the carrot cake, distribute evenly over the entire top and use a rubber spatula to spread it out if needed.
  • Allow glazed cake to cool completely before icing with cream cheese frosting.

Cream Cheese Frosting

  • Mix softened butter in a stand mixer with paddle attachment on medium speed.
  • Add in cream cheese and mix until thoroughly combined, about 2 minutes. scrape down sides and mix one more time to ensure no butter clumps.
  • Add in powdered sugar and cover mixer tightly with a kitchen towel. once powdered sugar is completely mixed in, turn up mixer to medium high for two minutes. Spread on cooled carrot cake.
  • Store cake, covered in refrigerator for a week or on counter for two to three days covered.