Ultimate Carrot Cake with Buttermilk Caramel Glaze
Indulge in the pleasure of this Ultimate Carrot Cake, an exceptional dessert that effortlessly combines the warm, spiced flavor of finely grated carrots with a luscious buttermilk caramel glaze. This cake is not just another carrot cake; it's a divine creation that features a moist texture enriched by the sweetness of crushed pineapple and the crunch of pecans, complemented by a hint of coconut. Finished off with a velvety cream cheese frosting, which can be tailored to your sweetness preference, this cake is perfect for any celebration, making it a true showstopper for your dessert table. The recipe has been perfected with a few personal touches, ensuring it stands out as the best carrot cake you've ever tasted. *COOK'S NOTE: Please opt for only REAL butter and REAL vanilla for the best flavor; finely grate your carrots for optimal texture. Adjust the amount of powdered sugar in the frosting according to your taste preference, especially if you enjoy a less sweet cream cheese frosting that closely resembles cheesecake.
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
Flour
2 cups (sifted)
Baking soda
2 teaspoons (sifted)
Cinnamon
2 teaspoons (sifted)
Salt
1/2 teaspoon (sifted)
Extra large eggs
3 (beaten)
Vegetable oil
3/4 cup (none)
Buttermilk
3/4 cup (none)
Sugar
2 cups (none)
Vanilla extract
1 tablespoon (none)
Unsweetened crushed pineapple
1 can (8 ounces) (drained)
Grated carrots
2 cups (finely grated)
Shredded coconut
3/4 cup (none)
Chopped pecans
1 cup (none)
Sugar
1 cup (for glaze)
Baking soda
1/2 teaspoon (for glaze)
Buttermilk
1/2 cup (for glaze)
Butter
1/2 cup (for glaze, melted)
Corn syrup
1 tablespoon (for glaze)
Vanilla extract
1 teaspoon (for glaze)
Butter
1/2 cup (room temperature for frosting)
Cream cheese
1 package (8 ounces) (room temperature for frosting)
Vanilla extract
1 teaspoon (for frosting)
Powdered sugar
1 - 1 1/2 cups (to taste for frosting)
Orange juice
1 teaspoon (optional for frosting)
Orange zest
1 teaspoon (optional for frosting)
Instructions
1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish or two 9-inch round cake pans.
2
In a large bowl, sift together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
3
In another bowl, beat the eggs until frothy. Gradually mix in the vegetable oil, buttermilk, sugar, and vanilla until fully combined.
4
Gradually add the dry flour mixture to the wet ingredients, stirring until just blended. Then fold in the drained pineapple, grated carrots, shredded coconut, and chopped pecans.
5
Pour the batter into the prepared baking dish or cake pans. Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted in the center comes out clean.
6
While the cake is baking, prepare the Buttermilk Caramel Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring the mixture to a boil over medium heat, stirring continuously. Once boiling, reduce the heat and simmer for about 5 minutes until it turns a caramel color. Remove from heat and stir in the vanilla.
7
Once the cake is done baking, remove it from the oven and poke holes all over the top with a fork or a meat fork. Slowly pour the warm buttermilk glaze over the hot cake, allowing it to soak in. Let the cake cool in the pan for approximately 15 minutes before transferring it to a wire rack (if desired) to cool completely.
8
To prepare the Cream Cheese Frosting: Beat together the room temperature butter and cream cheese in a bowl until fluffy. Gradually add the vanilla, powdered sugar, and optional orange juice and zest, mixing until smooth.
9
Once the cake has cooled completely, frost the top generously with the cream cheese frosting. Chill in the refrigerator until the frosting is set. Slicing and serving the cake chilled enhances its flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for the Ultimate Carrot Cake with Buttermilk Caramel Glaze.
What flavor profile can I expect from this cake?
This cake features a warm, spiced flavor with sweetness from crushed pineapple and a rich buttermilk caramel glaze.
What ingredients are in the dry mixture?
The dry mixture consists of sifted flour, baking soda, cinnamon, and salt.
How should the eggs be prepared?
The recipe calls for three extra-large eggs that should be beaten until they are frothy.
What type of oil is used in the batter?
The recipe uses 3/4 cup of vegetable oil.
How should the carrots be prepared for the best texture?
For the best texture, the carrots should be finely grated.
Does this carrot cake contain fruit?
Yes, it contains one 8-ounce can of unsweetened crushed pineapple, which should be drained before use.
Are there nuts in this recipe?
Yes, the recipe includes 1 cup of chopped pecans for added crunch.
What kind of coconut is used?
The recipe calls for 3/4 cup of shredded coconut.
What temperature should the oven be preheated to?
Preheat your oven to 350°F (175°C).
What size baking pans are recommended?
You can use a 9x13 inch baking dish or two 9-inch round cake pans.
How long does the carrot cake need to bake?
The cake should bake for approximately 55 minutes, or until a toothpick inserted in the center comes out clean.
What are the ingredients for the Buttermilk Caramel Glaze?
The glaze contains sugar, baking soda, buttermilk, butter, corn syrup, and vanilla extract.
How do you make the glaze?
Combine ingredients in a saucepan, bring to a boil, and simmer for 5 minutes until it reaches a caramel color.
How do you apply the glaze to the cake?
Poke holes all over the hot cake with a fork and slowly pour the warm glaze over the top so it soaks in.
What type of butter and vanilla should be used?
The cook's note emphasizes using only REAL butter and REAL vanilla for the best flavor.
What ingredients are needed for the Cream Cheese Frosting?
You will need butter, cream cheese, vanilla extract, and powdered sugar.
Can I add citrus flavor to the frosting?
Yes, adding one teaspoon each of orange juice and orange zest is optional for the frosting.
How much powdered sugar should I use in the frosting?
Use between 1 to 1 1/2 cups of powdered sugar, adjusting to your preferred level of sweetness.
How can I make the frosting taste like cheesecake?
To achieve a cheesecake-like flavor, use less powdered sugar in the cream cheese frosting.
When should the frosting be applied?
Frost the cake only after it has cooled completely.
Should the cake be refrigerated?
Yes, chill the cake in the refrigerator until the frosting is set before serving.
Why is it better to serve the cake chilled?
Chilling the cake enhances the flavors and makes it easier to slice.
How do I ensure the cake doesn't stick to the pan?
Generously grease your baking dish or cake pans before adding the batter.
Is the buttermilk used in both the cake and the glaze?
Yes, 3/4 cup of buttermilk goes into the cake batter, and 1/2 cup is used for the glaze.
What is the purpose of corn syrup in the glaze?
The corn syrup helps create a smooth, caramel-like consistency in the buttermilk glaze.
How many packages of cream cheese are needed?
The recipe requires one 8-ounce package of cream cheese.
What temperature should the frosting ingredients be?
Both the butter and cream cheese for the frosting should be at room temperature for a fluffy result.
How long should the cake cool before transferring to a wire rack?
Let the cake cool in the pan for approximately 15 minutes after glazing before moving it.
Can I use different nuts?
While the recipe specifies pecans, you could technically substitute other nuts, though pecans are traditional for this version.