Absolutely delish! Though after it came to a boil, I cooked it down a little longer than 4 minutes, maybe around 5 or 6, and it became too thick to soak into the carrot cake! Most of it sat on top as a thick syrup rather than a glaze. That was user error on my part! But oh my goodness, the thick syrup tastes wonderful! It tasted like butterscotch and wasn't too sweet due to the milk and butter. A very rich and beautiful deep brown syrup. Next time, I would cook it down for 4 minutes when it becomes a light-medium golden color rather than the deep golden that I went for. Also, I didn't have the corn syrup on hand so I used maple syrup. Worked perfectly!
Edit: I forgot to mention that since I also didn't have any buttermilk on hand, I used some evaporated milk with about a tablespoon of lemon juice and let that sit for maybe 15-30 minutes until it curdled a little bit. I think the evap milk gave it more flavor if I'm honest! I didn't use all of the glaze on the cake since I thought it would be sweet enough. I think I'll dip some nice sweet-tart/tart apple slices in the syrup and call it a day!Read More
@Aidan In my opinion, no because I love cream cheese frosting, but you can use it in place of the cream cheese frosting, I'm sure. Once it cools, it will probably be pretty steady.Read More
What is everyone's secret to get the cake out of the pan, after you have added the glaze? Do you allow it to cool completely in the pan? I added the glaze to layers right out of the oven as recipe suggests. Then I made the same mistake the other reviewer made, by turning it onto the cooling racks to finish cooling after the 15 minutes, only to have it stick to the rungs, and almost impossible not to destroy putting it on the finishing plate. I thought of using parchment next time atop of cooling racks to allow it to cool completely, but not stick to the paper. Suggestions?Read More
I have been making this cake for my family for the past 6-7 years and it is always wonderful. Glaze comes perfect every time and is amazing.
Tip: If you have any glaze left over, save it and use it on ice cream like a caramel sauce!Read More
Can you tell me... does the glaze REPLACE the frosting, or do you just glaze it and THEN frost it?
, You're***Read More
I found this glaze the be bitter and tasting like baking soda. Ruined the cake. It was already so moist I should have skipped it. I boiled for at least 4 minutes. If I needed to do So until the foam subsided, I wish that were noted specifically.
The cake recipe is awesome though.Read More
I made this cake today and I believe it will be delicious, but had a few mishaps. I drizzled over the glaze while the cakes were still in the pan, big mistake. They came out of the pan ok, but stuck to my wire rack after cooling. Had a hard time getting them off the rack and onto the plate to frost. Next time I will cool 15 mins. And then turn them out and glaze. Hopefully, that will keep them in one piece.Read More
I made this a couple of months ago & It was absolutely delicious!!! I had never made one before, but I will tell you that my family and I loved it!!! This will be my go to carrot cake. It really is like a Gourmet cake.Read More
Just glazed my carrot cakes. First time making this recipe. The glaze came out like melted caramel...nice and thick and delicious! I couldn't stop eating it while I glazed my cakes! I constantly stirred until at a full boil and then stirred away for a full 4 minutes. I was a little worried when it started turning brown, but kept at anyways and it paid off. Drizzled perfectly on my cakes and did I mention it was out of this world tasty! Yum!Read More
I have made this cake many times over the past several years and it is absolutely the best carrot cake I have ever eaten! My family loves it!Read More
I have made this many times without nuts for a friend with allergies. I add extra currents and a bit more carrots to make up the bulk. Never had a fail.Read More
Maybe I did something wrong as I did not like this glaze. I could taste the baking soda, and that was unpleasant. Unfortunately I had drizzled it over the carrot cake without having tasted it first. Big mistake. It ruined the taste of the cake. What is the function of the baking soda in this glaze? Is it necessary to include it? In any case, one and a half teaspoons seems rather a lot. There is another similar recipe on this site that only has a quarter of a teaspoon of baking soda in it. I shall try that one next time.Read More
We were at a friend's for a dinner party and someone brought this for dessert. My favorite cake is carrot cake and in my 48 years I can honestly say this was the best I've ever had! I am so excited to try the recipe myself. My son has a nut allergy.....has anyone tried making it without nuts? Is there something you need to add or do differently if you're omitting the nuts? Great recipe!Read More
Totally awesome !!!Read More
I've made the 'Best Carrot Cake' recipe with this glaze several times and it really is the best. The first time I made the cake, I skipped the glaze and it was still really delicious but the glaze puts it over the top. I use a 3 qt heavy saucepan and it's plenty large enough so no need to use a Dutch oven.Read More
EXCELLENT. Nothing more to say, thumbs up.Read More
This really put the carrot cake over the top. Easy to make - didn't change a thingRead More
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 SandyRead More
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.Read More
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! CWRead More
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!Read More
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.Read More
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.Read More
Is the glaze supposed to take the place of the cream cheese frosting?Read More
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!Read More
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.Read More
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!Read More