Sometimes there is nothing better than an unadulterated carrot cake. No frosting, just a simple spiced cake with buttermilk glaze (feel free to add a cream cheese variety, if you must). Here, I make mine in a store-bought cookie tin someone gifted me – I simply washed the cute tin for a rainy day.
Buttermilk Glazed Carrot Cake
Recipe: Candice Hunsinger
Makes: 1 – 6″ round cake, serves 6
Ingredients
CAKE
1/4 c. Vegetable or Canola Oil
1/2 c. Granulated Sugar
1/4 c. Brown Sugar
1 tsp Vanilla Extract
2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp ground Cardamom, optional but highly recommended to add depth of flavor
1/4 tsp Himalayan Pink Salt
2 large Eggs
1 c. shredded Carrots
1 1/4 c. All Purpose Flour
1 tsp Baking Soda
BUTTERMILK GLAZE
1/4 c. Buttermilk
1/2 c. Granulated Sugar
1/4 c. (1/2 stick/2 oz) unsalted Butter
1 1/2 tsp Honey
3/4 tsp Baking Soda
2 tsp Vanilla Extract
Process
- Preheat oven to 350 degrees and oil a 6″ diameter x 3″ tall round pan or springform or 9″ x 4″ loaf pan, line the bottom with parchment paper, leaving an overhang.
- In the bowl of your stand mixer, fitted with the paddle attachment, or in a mixing bowl using a wooden spoon, add all of the CAKE INGREDIENTS. Mix until just combined.
- Bake for 45-50 minutes, rotating halfway through, or until middle no longer sinks when pressed with your finger.
- 10 minutes before the cake is done baking, make the glaze.
- Add all of the GLAZE INGREDIENTS, except the vanilla extract, to a large saucepan over medium heat. Boil for 4 minutes, stirring occasionally. Turn the heat off and add the vanilla extract. Stir until the foam is almost completely deflated.
- Immediately pour the glaze over the cake when it comes out of the oven.
- Let sit to absorb the glaze, uncovered, for at least 60 minutes or overnight before cutting.
