Southern Living Carrot Cake Recipe With Buttermilk Glaze

Y’all, let me tell you something—if you haven’t experienced the pure, unadulterated joy of Southern Living’s carrot cake with buttermilk glaze, you haven’t truly lived. This isn’t just any carrot cake. This is the kind of cake your grandma would slap your hand for trying to sneak a second piece of before dinner. The kind that makes people who “don’t like carrot cake” suddenly question everything they thought they knew about themselves. Ready to change some lives (including your own)? Let’s bake!

Why This Recipe is Awesome

First off, this isn’t your basic, run-of-the-mill carrot cake. This is Southern Living we’re talking about—the magazine that would rather shut down than publish a mediocre recipe. The addition of buttermilk glaze takes this from “oh, that’s nice” to “WHERE HAVE YOU BEEN ALL MY LIFE?” territory.

What makes it special? It’s moist (yes, I said the word—deal with it), perfectly spiced, and has this ridiculous buttermilk glaze that soaks into the cake while it’s still warm. Then—PLOT TWIST—you top it with cream cheese frosting too. It’s basically dessert inception, and I am here for it.

Bonus: it actually tastes better the next day, which makes it perfect for preparing ahead for gatherings where you want to look like a kitchen wizard without the day-of stress.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 2 teaspoons baking soda (not baking powder—they’re not twins, they’re cousins)
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon (the good stuff, not the one that’s been in your cabinet since Obama’s first term)
• 3 large eggs, at room temperature (cold eggs are party poopers)
• 2 cups sugar (yes, it’s a lot. No, we’re not discussing it)
• 3/4 cup vegetable oil
• 3/4 cup buttermilk (the real MVP of this recipe)
• 2 teaspoons vanilla extract (again, real vanilla, not the imitation stuff)
• 2 cups grated carrots (approximately 3-4 medium carrots, freshly grated please—those pre-shredded bags are convenient but dry)
• 1 (8-oz) can crushed pineapple, drained (the secret weapon!)
• 1 cup chopped pecans or walnuts (dealer’s choice)
• 1 cup sweetened flaked coconut (trust me on this one)

For the buttermilk glaze:

• 1 cup sugar
• 1 1/2 teaspoons baking soda
• 1/2 cup buttermilk
• 1/2 cup butter (that’s one stick for the measuring-challenged)
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 1 (8-oz) package cream cheese, softened (leave it out for at least an hour, folks)
• 1/2 cup butter, softened (another stick!)
• 1 (16-oz) package powdered sugar (about 3 3/4 cups if you’re weighing)
• 1 teaspoon vanilla extract
• Extra chopped pecans for garnish (because we’re fancy like that)

Step-by-Step Instructions

For the cake:

1. Preheat your oven to 350°F. This is non-negotiable. While you’re at it, grease and flour a 9×13-inch pan, or three 9-inch round pans if you’re feeling ambitious.
2. Whisk together flour, baking soda, salt, and cinnamon in a bowl. Set aside and feel accomplished for a moment.
3. In a larger bowl, beat eggs until they’re lightly scrambled. Add sugar and continue beating until the mixture is thickened and a pale yellow. It should take about 4-5 minutes. Your arm might get tired. Consider it your pre-cake workout.
4. Gradually add oil, beating well. The mixture will look like you’ve done something wrong. You haven’t. Carry on.
5. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix after each addition, but don’t go crazy—overmixing is the enemy.
6. Stir in vanilla, then fold in carrots, drained pineapple, nuts, and coconut. The batter will look chunky and weird. That’s perfect!
7. Pour into your prepared pan(s) and bake for 25-30 minutes for round pans or 35-40 minutes for a 9×13 pan. The cake is done when a toothpick inserted in the center comes out clean.

For the buttermilk glaze:

1. About 5 minutes before the cake is done, bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil in a large saucepan. Watch it carefully—this mixture likes to rise up dramatically like it’s auditioning for a soap opera.
2. Boil for 4 minutes, stirring constantly. Remove from heat and stir in vanilla.
3. When the cake comes out of the oven, punch small holes in the top with a skewer or fork. Slowly pour the warm glaze over the hot cake. It will seem like too much liquid—keep going. The cake will absorb it, creating magic.
4. Let the glazed cake cool completely in the pan.

For the cream cheese frosting:

1. Beat cream cheese and butter until smooth. If there are lumps, your ingredients weren’t soft enough. Life lesson.
2. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.
3. Spread frosting over the completely cooled cake. If you used round pans, frost between layers, sides, and top.
4. Sprinkle additional chopped pecans on top if you’re feeling extra.

Common Mistakes to Avoid

Even the most seasoned bakers can stumble. Here’s how to not sabotage your masterpiece:

• Using pre-shredded carrots – These are too dry and will give you sad, not-moist-enough cake. Take the two extra minutes to grate your own.
• Forgetting to drain the pineapple – Unless you want carrot cake soup, drain that can well. I’m talking press-it-with-a-spoon well.
• Rushing the cooling process – Try to frost a warm cake and you’ll end up with cream cheese soup sliding off your cake. Patience, grasshopper.
• Skipping the glaze – “Can I just do the frosting?” NO. The buttermilk glaze is what makes this cake legendary. Don’t be that person.
• Opening the oven repeatedly to check – Your cake needs consistent heat, not your curious eyes. That’s what oven lights were invented for.

Alternatives & Substitutions

Sometimes you need to improvise. Here are some swaps that won’t make Southern grandmothers roll over in their graves:

• No buttermilk? Mix 3/4 cup regular milk with 2 teaspoons of vinegar or lemon juice. Let it sit for 5 minutes to curdle slightly. Voilà—fake buttermilk that totally works.
• Not a nut person? Skip them or replace with raisins (though IMO, that’s a downgrade).
• Coconut haters (you’re missing out, but I respect it): Leave it out. The cake will still be delicious, just slightly less textured.
• Gluten-free needs? A good cup-for-cup gluten-free flour blend works surprisingly well here.
• Less sugar? You can reduce the sugar in the cake by up to 1/4 cup without dramatic consequences. The glaze and frosting, however, need their sugar for proper consistency.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Not only can you, but you absolutely should! This cake actually tastes better on day two when all the flavors have had time to meld. Make it up to 2 days ahead and store it covered in the refrigerator.

Do I really need both the glaze AND frosting?
Are both your legs necessary for walking? Technically no, but it’s a whole lot better with both. The glaze adds moisture and a tangy sweetness that soaks into the cake, while the frosting adds that creamy richness on top. Together, they’re cake perfection.

My glaze crystallized a bit—what happened?
You probably boiled it too long or too vigorously. Next time, keep a closer eye on it and remember that 4 minutes is the magic number. Still delicious though, so no need to trash it!

Can I freeze this cake?
Absolutely! Freeze it unfrosted, tightly wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator and frost before serving. The glazed cake freezes beautifully.

Why did my cake sink in the middle?
You either opened the oven door too early (tsk tsk), underbaked it slightly, or your leavening agents weren’t fresh. Baking soda loses potency over time, so if yours has been hanging around since the last presidential administration, time for a new box.

Can I use this recipe for cupcakes?
You betcha! Fill cupcake liners about 2/3 full and reduce baking time to about 17-20 minutes. You’ll need to work quickly with the glaze, poking and glazing a few cupcakes at a time while they’re hot.

Final Thoughts

Listen, we’ve been through a lot together with this recipe. We’ve grated carrots, we’ve glazed, we’ve frosted. We’re practically family now. And as your newly-appointed cake cousin, I need you to promise me something: don’t save this cake for “special occasions.” Life is short, and Mondays need cake too.

This Southern Living carrot cake recipe has been bringing joy to tables for generations, and now you’re part of that delicious legacy. Whether you’re making it for a holiday, a potluck, or just because it’s Tuesday, this cake doesn’t disappoint.

Now go preheat that oven and prepare for the flood of compliments coming your way. And when people ask for the recipe? Well, sharing is caring… but maybe accidentally leave out the part about the buttermilk glaze. Some family secrets are worth keeping! 😉