Buttermilk-Glazed Pineapple-Carrot Cake Recipe (2024)

This cake is almost identical to one that I loved in Sunset Magazine's first Favorite Recipes Cookbook. This cookbook was from long before Sunset was sold by the Lane family to the Time Magazine company.The only difference between the recipes is that Sunset's called for 2 teaspoons of light corn syrup in the glaze rather than 2 tablespoons. I recommend the smaller amount of corn syrup. This cake is better than the standard carrot cake with gloppy cream cheese icing.

Very moist, tasty cake. After reading the comments (which I find invaluable), I decided to add less sugar, specifically 3/4 of a cup to the cake. That amount of sugar, combined with the sweetness from the sugar and syrup in the glaze was just right to my taste.

I used 1/2 C agave for sugar. That’s all and it was just right. Never use the amount of sugar given in a recipe ! Always cut in half.

I loved this cake. I didn’t drain the pineapple thinking there wasn’t much liquid other than the eggs and little bit of oil. I used macadamia nuts. And I did make and use the glaze. Over all it was much lighter than the carrot cakes popular in the late 20th century with the cream cheese frosting. Will definitely make again.

I made the recipe WITHOUT the glaze, and it is yummy and moist. Things I did do differently (based on my own preferences and limitations): I used one cup of whole wheat pastry flour and one cup of whole wheat flour. I didn't drain or squeeze the grated carrots (as it took four carrots to get two cups of grated carrots, and I was tired). I didn't have a 13 by 9 pan, so I used one 9 by 9 pan and a little loaf pan (3.5 by 6). I cooked it longer than recommended (carrots; pan size). Good with yogurt

A bit on the heavy side but the taste of carrot is amazing - a far cry from the dry, dust-tasting carrots cakes out there. The pineapple does wonders without bringing its own taste. I made the glazing using the suggested substitution for buttermilk and it didn't work out well. My take is that this cake is so rich already that it doesn't need glazing. I will bake this one again!

This is wonderful recipe with the glaze adding a note of luxury and indulgence. I made it again yesterday, substituting zucchini for the carrot. (I overlooked a squash in the garden and it grew into a monster.) Once shredded and drained, the zucchini worked beautifully in place of the grated carrot.

I’ve been trying to get the answer to the drain or not drain the pineapple question. This recipe is on line under Taste of Home. They say drained.

This is a great way to use up some leftover produce and pantry items. I used fresh pineapple (chopped finely) instead of canned and I cut out half of the sugar in the cake (using .75 cup). I didn’t have unsweetened coconut so I used sweetened. I had small bits of almonds, walnuts, pecans, and hazelnuts and used them all. Really tasty cake and plenty sweet without so much sugar.

Made this today, really delicious without glaze. Will frost half for those who like cream cheese frosting, but superb without.

I made these into muffins (made 21 muffins, baked 17 minutes). I reduced sugar to 1 cup but otherwise followed recipe. I made half the glaze and put it on half the muffins so I could compare. The glaze was very good but I don’t think it improved the muffins substantially. If I make these again I think I would either use brown sugar or use the full 1.5 cups the recipe calls for. These were very tender.

First, I made a 1/2 recipe and baked it in an 8x8 pan for about 30 minutes; did not glaze; very good flavor and texture, similar to a morning glory muffin.The second time I baked a full recipe in a 9x13 pan; used a 1/2 recipe of glaze which was plenty. Also very good flavor and texture, and not too sweet.Both times I used sweetened coconut (was on hand) and reduced the sugar by 1/2 cup (reduced by 1/4 cup for 1/2 recipe).

I followed the recipe exactly, & I think it's a truly marvelous cake, with all the classic ingredients. I used lightly roasted pecans for the nuts, and with those combined flavors plus the buttermilk glaze, it was insanely delicious. And a huge hit, when it was taken to the local club for the weekly 'Give-back' night, shared by many people, it disappeared fast. I bake lots of cakes, and for a crowd, this one's a sure winner.

Made this as muffins, or rather cupcakes, reduced the sugar to 3/4 and used brown sugar. Didn't drain the pineapple or the carrots, increased the flour by 1 cup whole wheat. Turned out great, my kids loved them. Made 2 dozen regular muffins and 24 mini muffins.

"Snacking cake" is right! I made this cake because I had extra pineapple and buttermilk I needed to use up, and it was much better than I expected. I reduced the sugar by 10%, and used a mix of whole-wheat and all-purpose flour for a more rustic flavour. The cake is very moist, and maybe could've benefitted from a few extra minutes in the oven. That said, my hubby couldn't stop nibbling at it, so I'd consider it a success!

I have made this cake several times as a teenager. It was one of the many cakes that was in rotation for family dinners and birthdays. It's a keeper. Add the white rum for a true jamaican treat.

This cake is a winner--and yes, it is very sweet. I subbed a glaze made out of confectioner's sugar, buttermilk, and rum (proportions to your taste) and found that worked well for us.

This is wonderful recipe with the glaze adding a note of luxury and indulgence. I made it again yesterday, substituting zucchini for the carrot. (I overlooked a squash in the garden and it grew into a monster.) Once shredded and drained, the zucchini worked beautifully in place of the grated carrot.

Very moist, tasty cake. After reading the comments (which I find invaluable), I decided to add less sugar, specifically 3/4 of a cup to the cake. That amount of sugar, combined with the sweetness from the sugar and syrup in the glaze was just right to my taste.

I loved this cake. I didn’t drain the pineapple thinking there wasn’t much liquid other than the eggs and little bit of oil. I used macadamia nuts. And I did make and use the glaze. Over all it was much lighter than the carrot cakes popular in the late 20th century with the cream cheese frosting. Will definitely make again.

I substituted flax meal for eggs,..using 3Tbsp flax meal mixed with 9 Tbsps of water. Let it sit for 5-10 minutes

A bit on the heavy side but the taste of carrot is amazing - a far cry from the dry, dust-tasting carrots cakes out there. The pineapple does wonders without bringing its own taste. I made the glazing using the suggested substitution for buttermilk and it didn't work out well. My take is that this cake is so rich already that it doesn't need glazing. I will bake this one again!

This is the WORST. My instincts told me that there was too much sugar in the batter but then the glaze was like just pouring sugar over the whole thing. This just does not happen from the New York Times cooking site but I definitely do not recommend.