Carrot cake buttermilk recipe is one of my favorite creations because it blends the moist richness of traditional carrot cake with the tangy sweetness of a warm buttermilk glaze.
The taste is unforgettable soft, spiced layers filled with carrots, pineapple, coconut, and nuts, finished with a creamy frosting.
Creating carrot cake buttermilk recipe and experimenting with flavors is my true passion, and I designed this version for anyone who loves comforting, old-fashioned desserts with a twist.
Its specialty lies in the buttermilk glaze that soaks into the cake, making it extra moist. Inspired by Southern baking traditions, this recipe welcomes fun additions like raisins or toasted pecans.
Now, let’s get into the carrot cake buttermilk recipe steps, serving ideas, tips, and more.
Carrot Cake Buttermilk Recipe
This carrot cake buttermilk recipe is a moist, flavorful twist on the classic favorite. Made with fresh grated carrots, crushed pineapple, coconut, and chopped nuts, it’s rich in texture and naturally sweet.
What sets it apart is the warm buttermilk glaze poured over the cake just after baking, which soaks in to create incredible moisture and a subtle tang.
Topped with a creamy, smooth cream cheese frosting, every bite is balanced and indulgent. This carrot cake buttermilk recipe is perfect for celebrations or cozy family gatherings, offering comfort, nostalgia, and a homemade touch in every delicious slice.
How To Prepare Carrot Cake Buttermilk Recipe?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: About 60 minutes (including cooling and frosting)
Course: Dessert
Cuisine: American
Yield: 10 serving
Kitchen Utensils
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Box grater (for carrots)
- Measuring cups and spoons
- Saucepan (for glaze)
- 9×13 inch two round cake pans
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 4 large eggs
- 1½ cups vegetable oil
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- ½ cup crushed pineapple, well-drained
- ½ cup flaked coconut
- ½ cup chopped walnuts or pecans (your choice)
For the Hot Buttermilk Glaze:
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ½ cup buttermilk
- ¼ cup unsalted butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How To Make Carrot Cake Buttermilk Recipe
1. Start by preheating the oven to 350°F (175°C). Grease and flour two 9-inch round pans. If you’re using round pans, line the bottoms with parchment paper for easier release.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon, then set aside. In another mixing bowl, beat the sugar, eggs, oil, buttermilk, and vanilla until smooth and creamy. Slowly add the dry ingredients into the wet mixture, stirring gently just until everything comes together. Be careful not to overmix.
3. Fold in the grated carrots, crushed pineapple, coconut, and chopped nuts. The batter will look thick and textured—that’s exactly how it should be. Pour the mixture into your prepared pan(s) and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes while you make the glaze.
4. For the glaze, combine sugar, baking soda, buttermilk, butter, and corn syrup in a medium saucepan. Place over medium heat, stirring constantly, and bring to a boil. Let it bubble for about 4–5 minutes until slightly thickened and golden. Remove from heat and stir in the vanilla.
5. While the cake is still warm, poke small holes across the surface with a skewer or fork. Slowly pour the hot glaze over the top, allowing it to soak into the cake. Let the cake cool completely before frosting.
7. For the frosting, beat softened cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, beating well after each addition, then mix in vanilla.
8. Once the cake has cooled, spread the frosting evenly over the top. If you’ve baked layers, frost between them and around the sides. Sprinkle extra chopped nuts or coconut on top if you like. Chill the cake for about 30 minutes before slicing for cleaner cuts.
Nutrition Facts Of Carrot Cake Buttermilk Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 530 |
| Fat | 28g |
| Saturated Fat | 9g |
| Carbohydrates | 65g |
| Sugar | 45g |
| Protein | 5g |
| Fiber | 2g |
| Cholesterol | 60mg |
| Sodium | 280mg |
Why You’ll Love This Carrot Cake Buttermilk Recipe
You’ll love this carrot cake buttermilk recipe because it perfectly balances moistness, flavor, and texture in every bite. The warm buttermilk glaze makes the cake incredibly tender and rich, while the blend of grated carrots, pineapple, coconut, and nuts adds delightful bursts of sweetness and crunch.
The cream cheese frosting ties it all together with its smooth, tangy finish. It’s simple enough for home bakers but special enough for celebrations.
Carrot cake buttermilk recipe stays fresh and delicious for days, making it perfect for sharing with family and friends or treating yourself to seconds!
Serving Suggestions
This carrot cake buttermilk recipe is perfect for birthdays, holidays, or weekend gatherings. Serve it chilled or at room temperature for the best flavor and texture.
Pair each slice with a hot cup of coffee, chai, or a glass of cold milk. For a festive touch, garnish with a sprinkle of chopped nuts, toasted coconut, or a dusting of cinnamon on top.
You can also serve carrot cake buttermilk recipe with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent dessert experience. It’s a crowd-pleaser that works well as both a casual treat and a centerpiece dessert.
My Tips Tips For Success!
1. Freshly grated carrots hold moisture better and provide a natural sweetness and texture that pre-shredded or processed carrots can’t match. This helps keep the cake moist and tender.
2. Pineapple adds lovely flavor and juiciness, but too much liquid can make the batter too wet and affect the cake’s rise. Use a fine mesh strainer or paper towels to remove excess juice before adding it in.
3. Overmixing develops gluten in the flour, which can make the cake dense or tough. Stir the wet and dry ingredients just until combined, leaving a slightly lumpy batter for a lighter crumb.
4. Position your cake pan on the middle rack to ensure even heat circulation. If your oven heats unevenly, rotate the pan halfway through baking to avoid uneven browning or undercooked spots.
5. Timing is key here the hot glaze will soak into the cake better if it’s poured immediately after baking, locking in moisture and adding a subtle caramelized flavor that makes this cake unique.
6. Applying cream cheese frosting on a warm cake causes it to melt and slide off. Let the cake cool fully on a wire rack, or chill it briefly in the fridge before frosting for smooth, clean layers and a professional finish.
Additions To Elevate Your Carrot Cake
➤ Chopped Dates or Raisins: Adding chopped dates or raisins introduces a chewy texture and bursts of natural sweetness throughout the cake, enhancing its moistness and depth of flavor.
➤ Citrus Zest (Orange or Lemon): Freshly grated orange or lemon zest brightens the cake with a refreshing, tangy aroma that complements the warm spices beautifully.
➤ Crystallized Ginger: Small pieces of crystallized ginger add a pleasant spicy warmth and subtle zing that pairs wonderfully with cinnamon and carrot flavors.
➤ Chia Seeds or Flaxseeds: These superfood seeds boost the nutritional value by adding fiber, omega-3s, and a slight crunch without overpowering the cake’s flavor.
➤ Shredded Zucchini: For an extra vegetable boost and added moisture, shredded zucchini blends seamlessly into the batter, making the cake even more tender without changing the flavor.
Substitutions For Flexibility And Dietary Preferences
➤ Greek Yogurt Instead of Buttermilk: If you don’t have buttermilk on hand, Greek yogurt thinned with a little milk or water offers a similar tang and richness, keeping the cake moist and tender.
➤ Coconut Oil in Place of Vegetable Oil: Using coconut oil adds a subtle, tropical flavor and richness, along with a slightly firmer crumb, while still maintaining moisture.
➤ Whole Wheat Flour Instead of All-Purpose Flour: Swap all-purpose flour with whole wheat for a nuttier flavor and added fiber. For a lighter texture, try using half whole wheat and half all-purpose.
➤ Pecans or Almonds Instead of Walnuts: Feel free to swap walnuts for pecans or almonds, depending on your taste or allergies. Each nut offers a different crunch and flavor profile, adding variety to the cake.
➤ Honey or Maple Syrup Instead of Granulated Sugar: For a natural sweetener with added depth and a hint of caramel or maple flavor, replace some or all of the granulated sugar with honey or maple syrup. Keep in mind you might need to adjust the wet ingredients slightly to balance moisture.
Storage Instructions
Store the carrot cake buttermilk recipe in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting and buttermilk glaze keep the cake moist and flavorful over time.
For best texture, let slices sit at room temperature for 20–30 minutes before serving. If needed, you can also freeze the cake (frosted or unfrosted) for up to 2 months just wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before enjoying.
Conclusion
My Carrot Cake Buttermilk recipe with you, a delightful blend of moist cake, warm spices, and creamy frosting. This cake is perfect for any occasion and easy to make with simple ingredients.
Feel free to add your own twists like nuts, dried fruits, or a splash of citrus zest to make it truly yours. Give carrot cake buttermilk recipe a try, enjoy the process, and treat yourself and your loved ones to this delicious homemade dessert. Happy baking!
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Carrot Cake Buttermilk Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Box grater (for carrots)
- Measuring cups and spoons
- Saucepan (for glaze)
- 9×13 inch two round cake pans
- Cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 4 large eggs
- 1½ cups vegetable oil
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups grated carrots about 4–5 medium carrots
- ½ cup crushed pineapple well-drained
- ½ cup flaked coconut
- ½ cup chopped walnuts or pecans your choice
For the Hot Buttermilk Glaze:
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ½ cup buttermilk
- ¼ cup unsalted butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Start by preheating the oven to 350°F (175°C). Grease and flour two 9-inch round pans. If you’re using round pans, line the bottoms with parchment paper for easier release.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon, then set aside. In another mixing bowl, beat the sugar, eggs, oil, buttermilk, and vanilla until smooth and creamy. Slowly add the dry ingredients into the wet mixture, stirring gently just until everything comes together. Be careful not to overmix.
- Fold in the grated carrots, crushed pineapple, coconut, and chopped nuts. The batter will look thick and textured—that’s exactly how it should be. Pour the mixture into your prepared pan(s) and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes while you make the glaze.
- For the glaze, combine sugar, baking soda, buttermilk, butter, and corn syrup in a medium saucepan. Place over medium heat, stirring constantly, and bring to a boil. Let it bubble for about 4–5 minutes until slightly thickened and golden. Remove from heat and stir in the vanilla.
- While the cake is still warm, poke small holes across the surface with a skewer or fork. Slowly pour the hot glaze over the top, allowing it to soak into the cake. Let the cake cool completely before frosting.
- For the frosting, beat softened cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, beating well after each addition, then mix in vanilla.
- Once the cake has cooled, spread the frosting evenly over the top. If you’ve baked layers, frost between them and around the sides. Sprinkle extra chopped nuts or coconut on top if you like. Chill the cake for about 30 minutes before slicing for cleaner cuts.
Notes
Nutrition Facts Of Carrot Cake Buttermilk Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 530 |
| Fat | 28g |
| Saturated Fat | 9g |
| Carbohydrates | 65g |
| Sugar | 45g |
| Protein | 5g |
| Fiber | 2g |
| Cholesterol | 60mg |
| Sodium | 280mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.