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9x13 Inch Carrot Cake with Buttermilk Glaze

9x13 Inch Carrot Cake with Buttermilk Glaze
Prep Time10 mins
Cook Time42 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Cookie Madness


  • 2 cups all-purpose flour 270 grams
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar 380 grams
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots 280 grams
  • 8 ounce can crushed pineapple drained
  • 3 1/2 ounces sweetened flaked coconut
  • 1 cup chopped pecans toasted before chopping

Buttermilk Glaze

  • 1 cup sugar 200 grams
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter unsalted
  • 1/4 teaspoon salt omit if using salted butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Cream Cheese Icing

  • 1 1/2 sticks 6 oz unsalted butter, softened
  • 16 ounces powdered sugar sifted
  • 11 ounces package cream cheese room temp
  • 1 1/2 teaspoons vanilla extract


  • Preheat oven to 350 degrees F. If you haven’t toasted your pecans, toast them for about 8 minutes and set aside to cool.
  • Grease a 9x13 inch pan.
  • Stir together flour, baking soda, salt and cinnamon and set aside.
  • In a mixing bowl, using an electric mixer, beat eggs and sugar for about 2 minutes or until thick and yellow. Gradually add the vegetable oil, then add the vanilla.
  • Stir in the buttermilk until well blended
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrots, pineapple, coconut and pecans.
  • Pour batter into pan and bake at 350 degrees f for 42 minutes total, covering loosely with foil after the first 30 minutes..
  • Remove from oven. Make the buttermilk glaze (you can start while the cake it finishing baking).
  • Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil over medium heat (I use a 3 1/2 quart saucepan). Boil, stirring almost constantly, for 4 minutes or until mixture darkens to a golden brown.
  • Remove from heat, let cool slightly, then stir in vanilla. Pour glaze over the cake.
  • Allow the cake to cool for several hours, then cover with plastic wrap and refrigerate overnight.
  • The next day, make the cream cheese frosting.
  • Cream Cheese Frosting: Beat first cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy.
  • Stir in vanilla. Frost the cake and use any remaining frosting to pipe a border.