This easy, moist cake is just made for Spring. It's perfectly spiced, packed full of carrots, nuts, and pineapple, soaked in a buttermilk glaze, then topped with a rich cream cheese frosting. Great for Easter, Mother's Day, or really any day.
Preheat oven to 350 degrees. Grease a 9x13-inch baking pan. Set aside.
In a medium bowl, sift together flour, baking soda, salt and cinnamon.
In a large bowl, beat eggs then add sugar, oil, buttermilk and extract and continue to beat until creamy and smooth.
Add in dry ingredients and continue to beat until blended.
Fold in carrots, pineapple, coconut and nuts. Pour into prepared pan.
Bake in oven for 40-45 minutes or until toothpick in center comes out clean.
Buttermilk Glaze
While cake is baking, in a medium saucepan, add all ingredients for glaze except for vanilla. Bring to a boil and let boil for 4-5 minutes, stirring constantly.
Remove from heat and add vanilla. Let cool for 5 minutes.
When cake is removed from oven pour glaze over cake.
Let cake cool completely then cover and let sit until the next day. (you want the cake to be slightly dried out when you begin frosting)
Frosting
Place cream cheese and butter in a mixing bowl and beat until smooth and creamy, about 3-4 minutes.
Continue to beat as you add sugar until fluffy.
Stir in vanilla extract. If your icing is too thin, adjust by adding additional confectioner’s sugar, if too thick, add a little milk until the frosting is the right consistency for easy spreading.
Finishing step
Frost cake and decorate as desired.
Store in refrigerator.
Notes
FAQsDoes carrot cake need to be stored in the refrigerator?This cake will actually keep on the counter for 2-3 days, even with cream cheese frosting, and will keep 5-6 days in the refrigerator. Can I freeze carrot cake?Yes, it actually freezes very well. Just cut into servings, wrap in plastic wrap and freeze. To thaw, just leave on the counter for 20-30 minutes and enjoy.