Carrot Cake with Buttermilk Glaze

Carrot Cake with Buttermilk Glaze

Photo by Marie R.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CAKE:

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking soda

  • 2

    teaspoons ground cinnamon

  • ½

    teaspoon salt

  • 3

    eggs

  • 2

    cups sugar

  • ¾

    cup vegetable oil

  • ¾

    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

  • ½

    cup buttermilk

  • ½

    cup butter

  • 1

    tablespoon light corn syrup

  • ½

    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.


Nutrition

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