Favorite Carrot Cake

The buttermilk glaze poured over the hot cake is what sets this carrot cake apart from the dozens of nearly identical versions floating around. While the cake is still steaming, the warm sugar-buttermilk syrup soaks into every crevice, locking in moisture and adding tangy sweetness that goes deep into the crumb instead of sitting on top.

Crushed pineapple does double duty, sweetening the cake and keeping the texture impossibly moist. Coconut flakes add chewy texture, while walnuts bring crunch and shredded carrots carry the namesake flavor through every bite.

Two teaspoons of cinnamon is generous on purpose. Carrot cake needs spice strong enough to read through the cream cheese frosting, the buttermilk glaze, and all the mix-ins competing for attention.

Pro Tips

• Drain the crushed pineapple thoroughly, even briefly squeezed pineapple still releases liquid that makes the cake gummy.
• Shred the carrots on the small holes of a box grater for a finer, more evenly distributed texture.
• Pour the glaze immediately after the cake comes out of the oven, the porous hot crumb absorbs it best.
• Refrigerate for at least 2 hours after frosting before slicing, the cream cheese needs to firm up for clean cuts.

Variations

• Add ½ cup raisins or chopped dates along with the walnuts for extra chewy sweetness.
• Sub pecans for the walnuts and add ½ teaspoon of nutmeg or ginger for a warmer spice profile.
• Skip the buttermilk glaze for a less sweet, more traditional carrot cake.