Carrot Cake with Buttermilk Glaze Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 371
  • Fat:
  • 19 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 45 mg
  • Sodium:
  • 306 mg
  • Carbohydrate:
  • 48 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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Carrot Cake with Buttermilk Glaze

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This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.

SERVINGS: 16-20

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 55 min.

Ingredients:

  • CAKE:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, well-drained
  • 2 cups very finely grated carrots
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • BUTTERMILK GLAZE:
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

Directions:

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13-in. x 9-in. baking pan.
    Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
    For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator. Yield: 16-20 servings.


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