Best 6 Southern Living Buttermilk Carrot Cake Recipes

Are you craving a moist, flavorful carrot cake that embraces the essence of Southern charm? Look no further than our guide to the best Southern Living buttermilk carrot cake recipe. This classic dessert combines the tangy sweetness of buttermilk with the vibrant crunch of carrots, resulting in a culinary delight that's perfect for any occasion. Whether you're a seasoned baker or a novice in the kitchen, our carefully curated collection of recipes will lead you to the perfect Southern Living buttermilk carrot cake that's sure to impress your family and friends.

Let's cook with our recipes!

CARROT CAKE SUPREME WITH BUTTERMILK GLAZE AND CREAM CHEESE FROST

Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost image

I found this recipe in a Southern Living cookbook and it is the BEST!!! I am a custom cake baker and decorator and am always hunting for great cake recipes. I know it looks intimidating, as the recipe has 3 parts: Cake, Glaze and Frosting...that's why there's soo many ingredients listed. Every time I make this cake people literally go crazy...I've even had a marriage proposal over this one! Watch out people...you might just get yourself hitched.

Provided by sunnybono

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 24

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese (room temp)
1 (3 ounce) package cream cheese (room temp)
3/4 cup butter (room temp)
1 (16 ounce) package powdered sugar, sifted
1 1/2 teaspoons vanilla extract

Steps:

For Cake:.
Grease three 8 or 9-inch round cake pans and line with parchment paper.
Stir together first 4 ingredients in a medium sized bowl.
In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrot and next 3 ingredients.
Pour batter into prepared pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
Buttermilk Glaze:.
Bring first 5 ingredients to a boil in a medium to large saucepan.
Boil 4 minutes, stirring constantly until glaze is golden.
Remove from heat, and stir in vanilla and cool slightly.
Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
Cool completely on wire racks.
Deluxe Cream Cheese Frosting:.
Beat first 3 ingredients at medium speed with an electric mixer until smooth.
Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.
Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
Chill cake several hours before slicing.
Store in the refrigerator.

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]

Blue Ribbon Carrot Cake [with Buttermilk Glaze] image

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

Provided by Recipe Junkie

Categories Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 26

Ingredients

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Steps:

For Buttermilk Glaze:.
In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
Bring to a boil.
Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Set aside until cake is baked.
For cake:.
Preheat oven to 350.
Generously grease a 9x13 baking dish or 2 9" cake pans.
Sift flour, baking soda, cinnamon and salt together.
Set aside.
In large bowl, beat eggs.
Add oil, buttermilk, sugar and vanilla and mix well.
Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
Pour into prepared pan.
Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
For Frosting:.
In large bowl, cream butter and cream cheese until fluffy.
Add vanilla, powdered sugar, orange juice and orange peel.
Mix until smooth.
Frost cake and refrigerate until frosting is set.
Serve cake chilled.

CARROT CAKE - SOUTHERN LIVING'S BEST RECIPE - (3.8/5)

Carrot Cake - Southern Living's Best Recipe - (3.8/5) image

Provided by maui6878

Number Of Ingredients 27

Ingredients

Carrot Cake
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Buttermilk Glaze: Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

BEST CARROT CAKE

Best Carrot Cake image

We don't say "best" carrot cake lightly. We really mean it.

Provided by Southern Living Editors

Categories Desserts

Time 2h20m

Yield 1 (9-inch) cake

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Steps:

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

BUTTERMILK CARROT CAKE

Buttermilk Carrot Cake image

This is a scrumptious treat that has been a favorite of families for generations.-Mrs. Harold Podraza, Houston, Texas

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 28

Ingredients

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon grated orange zest
1/2 teaspoon salt
2 cups grated carrots
1-1/3 cups sweetened shredded coconut
1 cup chopped walnuts
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon grated orange zest
4 cups confectioners' sugar

Steps:

In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.

Nutrition Facts :

ULTIMATE CARROT CAKE

Ultimate Carrot Cake image

The most moist and succulently rich Carrot Cake I've ever eaten. It is highly requested by my family and friends and much talked about in between occassions when I bake it. It is a tad labor intensive and has 3 parts, the cake, the buttermilk glaze and the cream cheese frosting But I promise you it is entirely worth the effort this cake takes. The recipe originally was published in the October 1997 Southern Living Magazine, but can also be found on their website. This is truly a 5 star recipe. Baking is a science and being precise is key with a perfect cake. I always recommend spooning the flour into the measuring cup and leveling off, rather than scooping out the flour and leveling. Additional use a best quality vanilla. My favorite is Vanilla Bean Crush by Sonoma Syrup Co. (Can be found at King Arthur Flour on the web, or occassionally at Marshall's.) This recipe has a lot of liquid in it and is a wet batter, but never fear it will bake up with perfection ;)

Provided by ChristaKL

Categories Dessert

Time 1h30m

Yield 1 3 layer cake, 8-10 serving(s)

Number Of Ingredients 24

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans or 1 cup walnuts
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup unsalted butter
1 tablespoon light corn syrup
3/4 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla extract

Steps:

For the cake:.
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.Pour batter into prepared cakepans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers, cool in pans on wire racks 15 minutes. Remove from pans, and cool completely.
on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
For the Buttermilk Glaze:.
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
For the Cream Cheese Frosting:.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Nutrition Facts : Calories 1390.2, Fat 79.3, SaturatedFat 34.7, Cholesterol 200, Sodium 935.9, Carbohydrate 164.4, Fiber 4, Sugar 133.5, Protein 12.2

Tips:

Use fresh carrots: Fresh carrots will give your cake a more vibrant color and flavor.
Grate the carrots finely: This will help them distribute evenly throughout the cake.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help the frosting set properly.
Use a cream cheese frosting: Cream cheese frosting is a classic pairing for carrot cake.
Decorate the cake with chopped nuts, shredded carrots, or a sprinkle of cinnamon sugar: This will add a festive touch.

Conclusion:

Southern Living's Buttermilk Carrot Cake is a delicious and classic dessert that is perfect for any occasion. With its moist and flavorful crumb, cream cheese frosting, and festive decorations, this cake is sure to be a hit. Follow the tips above to make sure your carrot cake turns out perfect every time.