Blue Ribbon Carrot Cake with Buttermilk Glaze

Indulge in the rich, homemade decadence of a Blue Ribbon Carrot Cake with Buttermilk Glaze, a show-stopping dessert that’s as moist as it is flavorful. Packed with freshly grated carrots and crunchy pecans, this classic cake is elevated with a warm, buttery buttermilk glaze that seeps into every bite for an extra layer of sweetness. The earthy warmth of cinnamon perfectly balances the tangy glaze, creating a harmonious blend that will have everyone reaching for seconds. Easy to prepare with simple pantry ingredients, this carrot cake is baked to perfection and then finished with a glaze poured into small, tender holes for unbeatable moisture and flavor distribution. Serve it as a stunning centerpiece for special occasions or enjoy it with a cup of tea for a cozy treat. Perfect for carrot cake lovers and home bakers seeking a foolproof dessert that guarantees compliments!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 cups Granulated sugar
• 2 teaspoons Baking soda
• 2 teaspoons Ground cinnamon
• 0.5 teaspoon Salt
• 1.5 cups Vegetable oil
• 4 Large eggs
• 3 cups Grated carrots
• 1 cup Chopped pecans
• 0.5 cup Buttermilk
• 0.25 cup Unsalted butter
• 0.5 cup Granulated sugar (for glaze)
• 1 tablespoon Light corn syrup
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9x13-inch rectangular pan.

Step 2

In a large mixing bowl, whisk together the flour, 2 cups of sugar, baking soda, cinnamon, and salt.

Step 3

Add the vegetable oil and eggs to the dry ingredients. Stir until the mixture is smooth and fully combined.

Step 4

Fold in the grated carrots and chopped pecans until evenly distributed throughout the batter.

Step 5

Pour the batter evenly into the prepared pans. Smooth the tops with a spatula.

Step 6

Bake in the preheated oven for 30-35 minutes for 9-inch rounds, or 45-50 minutes for a 9x13-inch pan. A toothpick inserted in the center should come out clean.

Step 7

While the cake bakes, prepare the buttermilk glaze. In a small saucepan, combine the buttermilk, 0.25 cup butter, 0.5 cup granulated sugar, and light corn syrup. Bring the mixture to a boil over medium heat, stirring constantly.

Step 8

Reduce heat and let the mixture simmer gently for 5 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.

Step 9

Once the cake is done baking, remove it from the oven. While still warm, use a toothpick or skewer to gently poke small holes all over the surface of the cake.

Step 10

Slowly pour the warm buttermilk glaze over the cake, allowing it to seep into the holes. Let the cake cool completely in the pan.

Step 11

Run a knife around the edges of the pan and carefully remove the cake if using round pans, or slice directly from the 9x13-inch pan. Serve as-is or garnish with extra pecans for presentation.

Nutrition Facts

Serving size	(1910.0g)

Amount per serving	% Daily Value*
Calories	7010.9

Total Fat 445.7g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 201.8g
Cholesterol 819.4mg	0%
Sodium 4368.3mg	0%
Total Carbohydrate 754.7g	0%
Dietary Fiber 31.7g	0%
Total Sugars 541.1g
Protein 67.4g	0%

Vitamin D 223.4IU	0%
Calcium 540.3mg	0%
Iron 21.6mg	0%
Potassium 1977.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 3.7%

Carbs: 41.4%