Taste of Home
Carrot Cake with Buttermilk Glaze
TOTAL TIME: Prep: 20 min. Bake: 55 min.
YIELD: 20 servings.
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.
Ingredients
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CAKE:
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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3 large eggs
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2 cups sugar
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3/4 cup vegetable oil
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3/4 cup buttermilk
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2 teaspoons vanilla extract
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1 can (8 ounces) crushed pineapple, well-drained
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2 cups very finely grated carrots
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1 cup chopped walnuts
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1 cup sweetened shredded coconut
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BUTTERMILK GLAZE:
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1 cup sugar
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1/2 cup buttermilk
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1/2 cup butter
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1 tablespoon light corn syrup
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1/2 teaspoon baking soda
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1 teaspoon vanilla
Directions
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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 13x9-in. baking pan.
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2.
Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
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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.
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