Glazed Carrot Cake With Creme Cheese Frosting

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“Moist cake packed full of fruit, carrots, nuts and spices. Moist cake is covered with a buttery glaze while still hot. Cream cheese frosting completes this gourmet quality cake; a caterers delight.”
1hr 15mins

Ingredients Nutrition


  1. Prepare Cake;.
  2. Heat oven to 350.
  3. Butter bottoms of 2 9 " round cake pans and fit with 2 circles of parchment paper. Butter the sides and paper and dust with flour. Set aside.
  4. Sift the flour, 2 teaspoons baking soda, cinnamon and salt in a large bowl. Set aside.
  5. Whisk the eggs, oil, 3/4 cup buttermilk, 2 cups granulated sugar, and vanilla extract together until combined; about 2 minutes and stir into the flour mixture.
  6. Add the pineapple, carrots, pecans, raisins and coconut and stir to combine.
  7. Divide batter between pans and bake about 45 minutes or until a wooden skewer inserted in the middle comes out clean.
  8. Make the glaze:
  9. About 8 minutes before cakes are done, bring the corn syrup, 1/2 tsp baking soda, 1/2 cup buttermilk, 1 cup granulated sugar and 1/2 cup butter to a medium boil for 3 to 5 minutes.
  10. Pour all of the glaze on the hot cakes in their pans.
  11. Cool cakes in pans on a wire rack.
  12. Make cream cheese frosting:
  13. Place the cream cheese and 1/4 cup butter in a bowl and beat using a mixer set on high speed for about 2 minutes.
  14. Stop mixer and add the powdered sugar and lemon juice. Resume mixing on medium speed until frosting is creamy smooth.
  15. Assemble cake:
  16. Unmold cakes and place 1 layer on a cake plate.
  17. Spread a third of the frosting over the layer, top with the remaining layer.
  18. Frost cake top and sides with remaining frosting.
  19. Pipe carrots and leaves with decorator frosting .

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