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Buttermilk Carrot Cake Recipe

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 YIELD: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

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.

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.