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A slice of single layered Glazed Carrot Cake topped with a carrot curl and mint leaf on a white china plate.

Glazed Carrot Cake

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A rich single-layered carrot cake soaked in a buttermilk rum glaze and topped with a classic buttercream icing. Definitely fit for a festive occasion!

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x




1/2 cup salted butter, softened

3/4 cup sugar

2 large eggs

1 cup grated carrots in the food processor

1 cup sifted all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1 1/2 teaspoon double-acting baking powder

1/2 teaspoon sea salt

1 teaspoon vanilla extract


1/2 cup buttermilk

1/2 cup sugar

1/2 teaspoon baking soda

2 tablespoon butter

1 1/2 teaspoon light corn syrup

1 tablespoon rum

Buttercream Frosting

6 tablespoons salted butter, softened

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract



Preheat oven 350 degrees.

Prepare springform pan by spraying with cooking oil and dusting with flour then tightly wrapping the outside of the pan with foil to stop the batter from leaking out.

Cream the butter and sugar together with a mixer until smooth.

Beat eggs into creamed mixture one at a time.

Beat in the grated carrots.

Sift together dry ingredients.

Fold dry ingredients into the carrot mixture.

Stir in vanilla.

Spoon batter into prepared pan.

Bake for 35-40 minutes or until a toothpick comes out clean then remove from oven.


While the cake is baking, mix buttermilk, sugar, baking soda, butter, and syrup together in a medium saucepan and cook.

Cook for 5 minutes stirring often, the sauce will darken.

Stir rum in and pour glaze over hot cake.

Let cool then remove the cake from pan to frost.


Beat butter then add powdered sugar and beat some more until well mixed.

Add milk and vanilla and beat until spreading consistency

Frost the top of the cake and serve.


Don't overcook the glaze, you want it thin enough to soak into the cake.

Store in the refrigerator, but serve at room temperature.

Make carrot garnishes by soaking thin slices of carrots in cold water with a few tablespoons of lemon juice then curl them and let dry on a paper towel. Arrange with a piece of parsley for carrot top.

  • Author: Louisiana Woman
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: sweets
  • Method: baking
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