Easy Carrot Cake with Buttermilk Glaze
User Reviews
4.9
Easy Carrot Cake with Buttermilk Glaze
Description
The Easy Carrot Cake mixes eggs, vegetable oil, and sugar blended smooth before adding grated carrots and chopped pecans. The batter includes shredded coconut and is seasoned with warm spices such as cinnamon, cloves, and ginger. A combination of baking powder and soda acts as leavening agents. The batter is poured into a greased Bundt pan, baked first at 400°F then lowered to 375°F, and baked until a toothpick tests clean and the cake feels firm in the center.
The buttermilk glaze is made separately by combining butter, sugar, baking soda, buttermilk, maple syrup, and vanilla, then brushed over the cake while still warm and allowed to cool completely. This glaze adds a sweet, slightly tangy coating that highlights the spices and moisture of the cake crumb.
This carrot cake offers a moist texture with nutty pecan pieces and a delicate coconut presence. The spice blend complements the carrots and maple-flavored glaze, making it suitable for dessert or special occasion treats.
This cake should be cooled fully before slicing to allow the glaze to set properly.
Ingredients
- For the cake:
- 4 egg
- 1 cup vegetable oil such as sunflower oil or canola oil, mild-flavored
- 2 cups sugar
- 1 pound carrot I like to use the baby carrots which are already peeled but any type of carrots is fine, peeled and roughly chopped if large
- ¾ cup pecans
- 2 cups all-purpose flour
- 1 cup coconut shredded
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoons cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- For the buttermilk glaze:
- 2 tablespoons butter
- ¼ cup sugar
- ⅛ teaspoon baking soda
- 2 tablespoons buttermilk
- 2 teaspoons maple syrup
- 1 teaspoon vanilla
Instructions
For the cake:
- Preheat the oven to 400˚F. Spray a 10-inch tube pan or Bundt pan* with baking spray.
- Add the eggs, oil and sugar to the bowl of a food processor. Process for 1 minute until smooth.
- Slowly add carrots and pecans through the tube. When they appear to be fully grated, remove the lid and add flour, coconut, baking powder, baking soda, salt and cinnamon, cloves and giner. Replace lid and pulse four times, just until dry ingredients are mixed. It's okay if there is a little flour still on the surface and at the edges. Just mix a little by hand until flour disappears.
- Pour batter into the prepared pan/s and place in oven. Immediately reduce temperature to 375˚F. Bake until cake is firm when lightly touched in the center and a toothpick inserted in the cake comes out clean, a total of 45-50 minutes.
- Cool in pan for 15 minutes then invert onto cooling rack. Brush with glaze and allow to cool completely before moving or cutting.
For the glaze:
- Make glaze after the cake is finished baking. Place all ingredients in a large (be sure it's large, as the mixture will bubble up) microwave-safe bowl. Cook for 1 minute on high, then stir well. Return to microwave and cook another 2-4 minutes until glaze is beginning to thicken. Check frequently after two minutes as each microwave is different. Brush hot glaze on the cake with a pastry brush. Try to cover all of the surfaces of the cake. Allow the cake to cool completely.
Notes
- Use baby carrots peeled or large carrots peeled and grated for best results.
- Allow the cake to cool completely before cutting after glazing to prevent the glaze from smearing.
- The spices can be adjusted to personal taste; cloves and ginger add warmth.
- Bundt pans or tube pans work well for even baking and easy slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 290mg | 12% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 4015IU | 80% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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