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Carrot Cake with Buttermilk Glaze Recipe

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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.

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Carrot Cake with Buttermilk Glaze Recipe

Prep: 20 min. Bake: 55 min.

Yield: 16-20 Servings

20 55 75

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.

Nutritional Facts 1 serving (1 piece) equals 371 calories, 19 g fat (6 g saturated fat), 45 mg cholesterol, 306 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Carrot Cake with Buttermilk Glaze in Country August/September 1990, p47

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Reviews for Carrot Cake with Buttermilk Glaze (6)

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Carrot Cake with Buttermilk Glaze

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Reviewed on Nov. 23, 2011 by krafter

This recipe is so moist! It is a must have dessert for all of our family gatherings.

Reviewed on Apr. 21, 2011 by mommajuju

was a bit sweet but loved it

Reviewed on Apr. 10, 2011 by dr_pace

This is so moist and delicious. My husband gave it 5 stars.

Reviewed on Feb. 28, 2011 by ghammang

Fantastic recipe! My family loved it!

Reviewed on May. 01, 2010 by chocolateveryday

Delicious! I just made this cake for a family birthday. The recipient loves carrot cake but I wanted to try a non-traditional version. The batter isn't very thick but it comes out just fine. Since I was using a dark pan, I turned down my oven a little, and the cake was done in just under 55 minutes. Instead of putting the nuts in the batter I toasted them and sprinkled them on top so the kids could removed them if they didn't want them. I also omitted the coconut. If you want you can add raisins to this, I'm sure. For the glaze, I reduced the sugar to a generous 3/4 cup. There is so much sugar in this recipe that you won't even notice. This recipe is very similar to a fruit cocktail cake that my husband's mother makes him (his all time favorite), so I knew I couldn't go wrong making this one!

Reviewed on May. 09, 2009 by ALWAYSLEARNING

Indescribably delicious! My neighbor flipped over this cake! It is a little too sweet, so next time I may try to cut down on the sugar in the cake, but THIS IS A KEEPER!