Carrot cake and Easter seem to go hand in hand. We have a great, easy carrot sheet cake in our first cookbook that we love, but this is the carrot cake for celebrations! This is my friend Jeni’s (who I always seem to be stealing recipes from) trademark cake, and it comes from my all-time favorite all-purpose cookbook. Layers of sweet carrot cake are drizzled with a buttermilk syrup and topped with a rich cream cheese frosting. It’s perfect for Easter, or anytime you are craving good, old-fashioned carrot cake.
Ingredient Notes
- The Basics – You’ll need your typical cake-making ingredients: flour, sugar, salt, baking soda, vegetable oil, eggs, vanilla, and buttermilk.
- The Additions – Then you’ll need cinnamon, carrots, crushed pineapple, pecans (if desired), and coconut.
- Buttermilk Glaze – This cake is drizzled with a sweet buttermilk glaze before it’s frosted, producing a rich, tender texture. The glaze recipe makes just under 1 1/2 cups of glaze. As it is written, the recipe calls for this to be split amongst the cakes. It is quite rich and decadent, so feel free to put a little less, or save some for drizzling over the top of the finished cake. Can you leave it out completely and still have a delicious carrot cake? Yes, but it really is what makes this recipe unique. Both full fat and low fat buttermilk will work.
- Cream Cheese Frosting –Â It wouldn’t be carrot cake without the cream cheese frosting! Don’t cut corners here- full fat cream cheese and real butter are a must!Â
How to Make Carrot Cake Supreme
Preheat your oven to 350. Grease and flour 2 9″ round pans and set aside. For best results, cut two circles of parchment paper and place at the bottom of your pans.
- Combine the flour, baking soda, salt, and cinnamon in a medium bowl. Combine eggs, vegetable oil, buttermilk, sugar and vanilla in a large bowl and beat at medium speed until smooth.
2. Add the flour mixture and beat on low speed until combined. Fold in the carrots, crushed pineapple, coconut, and pecans (if using).
3. Divide the batter evenly among the prepared pans and then bake for 25-30 minutes or until a wooden pick inserted into the middle comes out clean.
4. Now this is where things get crazy. You know our buttermilk syrup? Yeah, we’re pretty much going to drizzle a version of that all over the cakes. While the cakes are baking, combine the sugar, baking soda, buttermilk, butter, and corn syrup in a large pot (think soup pot or Dutch oven- it will expand!) and bring to a boil over medium heat. Boil for 4 minutes, stirring constantly, until the syrup is caramelly and golden. Remove from heat, stir in vanilla, and set aside.
5. When the cakes are done baking, remove from the oven and place on a cooling rack. With cakes still in the pan, drizzle the warm buttermilk glaze over the cakes. If the full amount of glaze feels like too much for you, feel free to do a little less. Allow the cakes to cool completely (I actually recommend popping these in the fridge and letting them chill after they’ve cooled so the cake is easier to frost).
6. To make the frosting, you’ll need butter, cream cheese, powdered sugar, and vanilla. You can also add a little almond extract if you like it. Which I do.
Beat together the softened cream cheese, butter, and extracts. Add 3/4 lb. of powdered sugar and then test the frosting–if you like it sweeter and softer, add a little more, but I really like a pronounced cream cheese flavor, so I go easy on the sugar.
7. Tear four thin strips of wax paper or aluminum foil and form a square on the plate that you’ll be serving the cake on. Carefully remove one of the cakes from the pan and place it on top of the strips.
Gently ice the top of the cake layer and then top with the second layer. Ice the cake completely with remaining frosting. Decorate with extra coconut and pecans if desired.
I desire it because I’m a horrible cake decorator and it hides all my mistakes.
For best presentation, it’s better to refrigerate the cake overnight and then let it return to room temperature before serving.
Frequently Asked Questions
Can I make this ahead of time? Yes! This cake has many steps and can be overwhelming to make all at once. The cake layers can be made in advance and refrigerated or frozen (in the pan, with the buttermilk glaze) before icing the cake.
This seems really rich. Is the cake still good without the glaze? Yes, it is, but the glaze gives it a unique caramelly flavor that’s hard to beat. Feel free to cut the glaze down or save some to drizzle on top if you prefer.
Related Recipes
- Brazilian Carrot Cake
- Candy Carrots & Carrot Patch Cupcakes
- Egg Carton Printable with Easy Easter Cupcakes!
Did You Make This?
I’d love to hear from you! Snap a picture on tag me on Instagram, then come back and give this recipe a rating!
Carrot Cake Supreme
Ingredients
Cake
- 2 cups all-purpose flour2 teaspoons baking soda1/2 teaspoons table salt2 teaspoons ground cinnamon3 large eggs2 cups sugar3/4 cup vegetable oil3/4 cup buttermilk2 teaspoon vanilla extract2 cup grated carrot1 8-ounce can crushed pineapple drained2/3 cup coconut1 cup chopped pecans, toasted (optional)
Buttermilk Glaze
- 1 cup sugar1 1/2 teaspoon baking soda1/2 cup buttermilk1/2 cup butter1 tablespoon light corn syrup1 teaspoon vanilla extract
Cream Cheese Frosting
- 16 ounces cream cheese softened1/2 cup (1 stick) butter, softened1 pound powdered sugar1 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Lightly grease and flour 2 9" cake pans. For best results, cut a circle of parchment to place in the bottom of each pan. Set aside.
- Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside.
- In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth. Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans (if using). Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the buttermilk glaze. Combine sugar, baking soda, buttermilk, butter, corn syrup, and vanilla in a large pot (think soup pot or Dutch oven- it will expand!) and bring to a boil over medium heat. Boil for 4 minutes, stirring constantly, until the syrup is caramelly and golden. Remove from heat, stir in vanilla, and set aside.
- When the cakes are done baking, drizzle the glaze over the warm cakes (still in the pans) and then cool completely on a wire rack. When the cakes are cool, tear four thin strips of parchment or wax paper or aluminum foil and make a square on the serving plate. Place one layer on top of the square. Prepare the cream cheese frosting and spread some frosting on the bottom layer of the cake. Place other layer on top of the frosted layer. Frost the entire cake with cream cheese frosting and decorate with coconut and chopped pecans if desired. For best presentation, refrigerate overnight and then bring to room temperature before serving.
Questions & Reviews
Have you ever tweaked it to be more of a hummingbird cake like swapping the carrots for banana? This is my favorite go to carrot cake recipe and I’ve been making it for years now lol so thank you for making me look great at holiday party’s. I’m needing to make a hummingbird cake but I can’t help but think of this recipe and salivate 🤤 so I’m wondering if this would work
I’ve never tried that, let me know how it goes if you give it a shot!
It’s Easter and I’m making this cake. I messed up. I figured I was supposed to take the cake out of the pan on to the wire rack and drizzle the syrup over it, as to let the excess (which there is so much…) drip off. Well, if you’ve made this, you can imagine how wet it was. When I realized my mistake (thankfully I only did this with one of the two pans) I tried, unsuccessfully, to put that cake back into the pan. It fell apart so bad.
Long story short, mine is a one-layer cake. Next time I’ll know!
What is the purpose of the 4 strips of parchment paper? My son just asked me to make this cake for his birthday, tomorrow ????. It’s our favorite cake ever!!!
Thank you
Kari
To keep the icing from getting everywhere. 🙂
MAN is this cake good. ???? Just made it as a belated Easter dessert (plus we had quarantine carrots that were starting to go bad – hey-o!) and I think it might be one of the yummiest cakes I’ve made yet. All the steps are totally WORTH IT. My old man just had a slice & asked if I could make more cakes and stuff ‘em in the freezer so we could always have it ready to go at a moments notice. ???? Sounds like a winning recipe to me!! Also, I made my frosting not too sweet (as per Kate’s recommendation), and I think that’s the way to go. Total 10/10!
Looks so yummy! I only have 8inch rounds…will there be a lot bake mix left over? How full you suggest I fill the pans since they are smaller. Sorry for all the questions I am new to baking. Thank you!
Fill them about 2/3-3/4 full. If you have a little extra, you can always put it in a muffin tin an make a few cupcakes!
WoW! you weren’t kidding when you said “murder by sugar”! Can I leave off the “glaze” part without ruining the cake? The cake itself sounds amazing with the cream cheese frosting.
You could…or you could cut it in half. It really helps keep the cake moist.
This cake has become a favorite in our family since I started making it a few years ago – it’s a bit of work but so worth it. My mom always requests it for her birthday now she loves it so much.
Hi! I make this cake for special occasions and everyone loves it! Can you tell me what using buttermilk does (for the cake and the sauce) as opposed to using another type of milk? Partly just super curious and partly because I want to know if I can use another milk. Thanks for your time!
It adds flavor and the acid in the buttermilk also makes the cake moist and flavorful. 🙂
I make this cake every year for my hubby and son who almost share a birthday, and every year it’s a hit. But every year I have the same conundrum — am I supposed to remove the cakes from the pans before I pour the glaze on them? I never can remember what I did the year before, but I’d love to know what you did.
I am so excited to make this for my husbands birthday, but that’s 2 days from now and I don’t have much time to make it. Do you think it would still be tasty if I refrigerated it for more than just overnight?
Yep!! It holds up really well!
Quick question: when do you take the cakes out of the pans here? Do you pour the buttermilk glaze on while still in the pans or after taking them out, when they’re on the wire racks (in which case I imagine you’d want to put something underneath them to catch excess drippage)?
This was AMAZING! I was worried the glaze would make the cake soggy and mushy but trusted you guys and I’m so glad I did. It was the best carrot cake I’ve ever had. I’ll definitely be making this every Easter! <3
Made this for our Easter family lunch. AWESOME. BEST CARROT CAKE EVER!!! Thanks ladies!
Ugh, disregard I just saw your response to Brianna above about the cupcakes. Sorry!
Can I use this recipe to make cupcakes? If so, how long should I cook them for? Thank you!