Blue Ribbon Carrot Cake

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“The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..”
1hr 10mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
  2. Sift flour, baking soda, cinnamon and salt together; set aside.
  3. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
  4. Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
  5. Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
  7. Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
  8. Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

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