Yield
Makes 10 to 12 servings

How to Make It

Step 1

Stir together first 4 ingredients.

Step 2

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 carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.

Step 3

Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.

Ratings & Reviews

Pretty good - very rich

txteachers
May 09, 2016
I found my way here after seeing Chrissy Teigen post this recipe. I had high high expectations. It was good! But not sure it's the best I've ever had. It was still very moist, and good though. I think my palette prefers something a little less sweet. Because there's the buttermilk glaze underneath the cream cheese frosting, I think next time I would half the sugar in the cake recipe. I already made the cream cheese frosting with only 3/4 sugar. 

LOVED IT!

Priscilla1957
March 28, 2016
I saw the layered version of this first, and was happy to see it also came as a sheet cake version.  I found the glaze and frosting recipes to be too much for the sheet cake.  Next time I will half the recipes for those.  Other than that, it was absolutely delicious and will definitely be making this again!

Zeldababy's Review

blairdover
February 02, 2015
This cake surpasses all carrot cake recipes. The glaze and buttermilk in the cake pushes it over the edge. Always rave reviews and usually it is the requested recipe for everyones birthday. I agree with previous review to refrigerate cake after adding the glaze and letting it cool and then frost the next day for perfect results!

txteachers's Review

bstanchie
April 20, 2014
I am a carrot cake fan...this is over the top incredible! I made it following the recipe, but made cupcakes. The glaze is delicious, the frosting is "fluffy"...but really it does not need the frosting, as the frosting overpowers the cake!

dswartzel's Review

Catherine268
March 24, 2013
I've been making this carrot cake since the recipe first appeared. It's always a crowd pleaser and has become an Easter Tradition with my family. No other carrot cake can hold a candle to this!

blairdover's Review

dswartzel
January 28, 2013
I made this for my Mom's birthday and she said it was the best carrot cake she had ever tasted! It is a very moist, delicious cake...a little time intensive, but worth the effort. I made the cake and topped with the buttermilk glaze, but in fridge overnight and took out the next afternoon and added the cream cheese icing, let it come to room temperature before serving.

bstanchie's Review

Denise
January 21, 2013
Anytime I make this cake I receive highest compliments! Definitely worth all the effort.

BlueDevil72's Review

Zeldababy
July 05, 2009
I made this for a neighborhood picnic, and though I thought it was good, it did not meet the high expectations I had for it, given the rave reviews. However, I got many requests for the recipe, and when I had a piece the next day, I thought it was FABULOUS -- it was much moister. The next time I make it, I will make the cake and put the glaze on the day before, and frost it on the day I serve it.

Priscilla1957's Review

BlueDevil72
April 12, 2009
I know now that I will NEVER taste a carrot cake as great as this one! And what's so wonderful, I can make it MYSELF! I used to look forward to having carrot cake at one of my favorite restaurants, but not anymore. I can make the best carrot cake out there..THIS ONE! I prepare two of these every Easter. One for my coworkers, and one for my family.