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Buttermilk Carrot Cake Recipe

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This is a scrumptious treat that has been a favorite of families for generations.—Mrs. Harold Podraza, Houston, Texas
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups sugar
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1-1/3 cups flaked coconut
  • 1 cup chopped walnuts
  • 1 can (8 ounces) crushed pineapple, undrained
  • GLAZE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup buttermilk
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange juice
  • 1 teaspoon grated orange peel
  • 4 cups confectioners' sugar

Nutritional Facts

One piece equals 835 calories, 43 g fat (16 g saturated fat), 116 mg cholesterol, 625 mg sodium, 108 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange peel and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks.
  2. In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
  3. In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake. Yield: 12 servings.
Originally published as Carrot Cake in Light & Tasty October/November 2001, p20

Nutritional Facts

One piece equals 835 calories, 43 g fat (16 g saturated fat), 116 mg cholesterol, 625 mg sodium, 108 g carbohydrate, 2 g fiber, 9 g protein.

Reviews for Buttermilk Carrot Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 16, 2012

How is this "light and healthy?"

MY REVIEW
Reviewed Jun. 27, 2009

I agree with the other poster. I was looking to lighten up an existing recipe, but this is worse than my original one. Don't understand why it was published in Light & Tasty.

MY REVIEW
Reviewed Jan. 1, 2009

is this really from light and tasty? its seems high in calories/fat to me

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