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Carrot Cake with Buttermilk Glaze Recipe
Carrot Cake with Buttermilk Glaze Recipe photo by Taste of Home

Carrot Cake with Buttermilk Glaze Recipe

Read Reviews (7)
5 7
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 16-20 servings

Ingredients

  • CAKE:
  • 2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  3. 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.
Originally published as Carrot Cake with Buttermilk Glaze in Country August/September 1990, p47

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.

Reviews for Carrot Cake with Buttermilk Glaze(7)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 8, 2012

The best carrot cake ever made.

MY REVIEW
Reviewed Nov. 23, 2011

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

MY REVIEW
Reviewed Apr. 21, 2011

was a bit sweet but loved it

MY REVIEW
Reviewed Apr. 10, 2011

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

MY REVIEW
Reviewed Feb. 28, 2011

Fantastic recipe! My family loved it!

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