This is what I call the "secret ingredient" for the Best Carrot Cake recipe. No one knows is there, and it makes the difference! Makes the cake sooooo moist!!! Do NOT leave out!
charoulli Posted: 06/18/11
amydmitchell Posted: 02/19/12
This glaze is an absolute must for this cake. Adds wonderful flavor and makes the cake even moister. I have been making this cake for years and it is the one that everyone requests for holidays and birthdays.
MMarkos Posted: 06/08/13
My nine year old son requested carrot cake for his birthday dinner. I had never made carrot cake before, so I looked up some recipes on line and chose this one. I couldn't have been happier I did! EVERYONE raved about this cake and is still talking about it! I didn't have regular granulated sugar on hand so I substituted coconut sugar which was a lovely substitution. This cake is worthy of 10 gold stars!
fenway2006 Posted: 04/12/12
Despite the fact that I had to substitute brown sugar for regular sugar, this cake came out amazing. The glaze is just what all the other carrot cakes have been missing. I also added raisins and walnuts. Thanks for the recipe!
alecka Posted: 05/30/12
Is the glaze supposed to take the place of the cream cheese frosting?
Norniej Posted: 03/16/13
As my husband sat eating his slice of cake, all he could say was "This cake is phenomenal!" I couldn't agree with him more. It's delicious and delectably decadent especially for a carrot cake. To reiterate the many others who have commented-do not forgo the buttermilk glaze!! Buttery and yummy, the glaze adds a whole other level of flavor to this cake. As far as the frosting goes, when I went back to make the cream cheese frosting that was originally attached to this recipe, it was gone and replaced with a $ sign and an ad for store-bought frosting. This cake is way to good to be dressed with a subpar Betty Crocker confectionary concoction, so I found a scrumptious recipe for homemade cream cheese frosting on another website.
SKaustin Posted: 11/21/12
The name "buttermilk glaze" is deceptive, because you might think you don't care about putting buttermilk on your cake and wonder if you should skip this step. Don't skip this - it is absolutely fantastic and turns this carrot cake into something really special. Essentially, this is a light caramel sauce. It turns a beautiful caramel color as it cooks and since it is boiling hot when you add it to your hot-out-of-the-oven cake, it just seeps right in and adds a wonderful moistness and flavor. Also, be sure you follow the direction to use a large heavy pan. As this boils, it more than doubles in volume and it would be a huge sticky mess if your pan was too small and it boiled over. I use a big plastic cooking spoon to ladle it over the cake layers, which helps me measure it out evenly across the three pans. One last note - even though I hate cutting out wax paper circles for my pans, I'm always glad I did because it really helps release the cakes after this sticky glaze is added.
Cherie317 Posted: 09/26/13
This recipe was printed in the Morgantown WV newspaper The Dominioin Post in the early 80's. I have not made another Carrot Cake recipe since then ... this is definitely supreme, the best and the buttermilk glaze does make the difference. In reply to the query above ... glaze cake then put layers together with cream cheese frosting. Read through the recipe before you begin. I too have added raisins and walnuts. It is truly a KNOCK OUT CAKE and one of a kind! CW
sandyrace Posted: 11/17/13
My Son and now Wife requested a carrot cake for one of their wedding cakes. I used this recipe, I made 2 10 x 4 square cakes. I didn't use the glaze since I froze the cakes for a few days before frosting. There were 2 other flavor cakes to choose from, the carrot cake was the first to be finished. Everyone LOVED the carrot cake. This is my new go to recipe for carrot cake. Has anyone tried to freeze the cakes with the glaze? I like to bake ahead, and wonder if would it would get to hard and maybe not thaw. I guess I could also put the glaze on after the thawing. Any suggestions on this? Thanks Sandy
bklyn83 Posted: 10/14/13
I used this recipe, but i skipped out on the light corn syrup though cause i didn't have it on hand as i was preparing it and also because it sounded like there was enough sweet ingredients going into it already, and it still came out good. I poked holes in the three 9" cakes when putting the buttermilk glaze on them, so they could absorb the flavor. But however i only used about half the mixture since i didn't want it to be sweetly overdone. Also, i did not have a dutch oven so i just used a medium /large sauce pot.