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–+ servings

Gooey Cinnamon Carrot Cake

A spice-filled cake sweetened with pineapple and coconut, a caramel-like buttermilk glaze seeping throughout, and finished with the creamiest of cinnamon cream cheese frostings!
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Servings 24 servings

Ingredients
  

Carrot Cake

  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 eggs
  • 3/4 c. buttermilk
  • 3/4 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1-1/4 c. plus 2 tbsp. sugar
  • 2 c. peeled and grated carrots (about 2 to 3 large carrots)
  • 1-1/2 c. sweetened shredded coconut
  • 1 (8 oz.) can crushed pineapple (do not drain)
  • 1 c. chopped pecans (optional)

Buttermilk Glaze

  • 1 c. sugar
  • 1/2 c. buttermilk
  • 1/2 c. unsalted butter
  • 1 tbsp. light corn syrup
  • 1-1/2 tsp. baking soda
  • 1 tsp. vanilla extract

Cinnamon Cream Cheese Frosting

  • 12 oz. cream cheese, softened
  • 1/2 c. unsalted butter, softened
  • 2 tbsp. brown sugar
  • 1 tsp. ground cinnamon
  • 1-1/2 tsp. vanilla bean paste (or vanilla extract)
  • 4 c. powdered sugar

Instructions
 

  • Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside.
  • For the cake, in a small bowl whisk together flour, baking soda, cinnamon, and salt.  Set aside.
  • In a large bowl, combine eggs, buttermilk, vegetable oil, vanilla extract, and sugar.  Mix until smooth.  Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
  • While the cake is baking, prepare the glaze by adding sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously and continuously stir mixture to subside the rising foam, for about 8 minutes.  When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use.
  • When the cake comes out of the oven, immediately poke holes in cake using the handle of a spatula. Pour the buttermilk glaze over the top and spread evenly. Let cake cool completely.
  • While the cake cools, make the frosting by adding the cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla bean paste and mix until combined. Slowly add powdered sugar and mix until smooth.  Spread frosting evenly over cake and serve. 

Notes

  • The trickiest thing about this cake will definitely be the buttermilk glaze.  When I first made it, I thought something was going to explode as the ingredients created a white foam that kept rising.  But as long as you continuously stir (fairly vigorously) the foam will not overflow.  And it definitely takes a solid 8 minutes for the foam to start turning a tanner shade, so trust your instincts and keep going.  Once you add the vanilla extract, the foam breaks down to a glorious glaze consistency. 
  • Personally, I'm not a huge nuts fan in most desserts.  I always leave out the pecans in this recipe but they would obviously be a great addition for some crunch.  So up to you!
Keyword Cake, Coconut, Cream Cheese, Dessert, Frosting, Homemade, Recipe
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