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Carrot Cake With Buttermilk Glaze

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Ingredients

Adjust Servings:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups sugar
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup flaked coconut
1 cup chopped walnuts
1 cup sugar

Nutritional information

784.5
Calories
384 g
Calories From Fat
42.7 g
Total Fat
12.9 g
Saturated Fat
89.1 mg
Cholesterol
658.6 mg
Sodium
96.2 g
Carbs
3.4 g
Dietary Fiber
71.9 g
Sugars
8.9 g
Protein
202g
Serving Size

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Carrot Cake With Buttermilk Glaze

Features:
    Cuisine:

    This was truly excellent! It made a nice, rustic-style carrot cake that was dense and delightful. The buttermilk glaze was a nice departure, too. And, given all the sugar in this recipe, the cake was surprisingly not too sweet, but just right. I will be making this again. Made for My Three Chefs Tag Game.

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Carrot Cake With Buttermilk Glaze, This is Grandma Great’s recipe What makes this cake different from other’s posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze The amounts are a little different too This is by far our favorite carrot cake If you don’t want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake Do not Beat the cake mix, stir by hand – very important!, This was truly excellent! It made a nice, rustic-style carrot cake that was dense and delightful The buttermilk glaze was a nice departure, too And, given all the sugar in this recipe, the cake was surprisingly not too sweet, but just right I will be making this again Made for My Three Chefs Tag Game


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    Steps

    1
    Done

    Preheat Oven 350 Degrees F. Spray a 13 X 9-Inch Baking Dish With Cooking Spray (no Need to Grease - There Is Oil in the Cake Batter).

    2
    Done

    in a Bowl Beat Eggs With Sugar, Oil, Buttermilk and Vanilla For About 5 Minutes (beat For 5 Minutes, No Less!).

    3
    Done

    in Another Bowl Mix Together Flour, Baking Soda, Cinnamon, and Salt; Add to the Egg Mixture *stir* With Wooden Spoon Until Combined.

    4
    Done

    Fold in Carrots, Drained Pineapple, Coconut and Walnuts; Mix With Wooden Spoon Until Combined.

    5
    Done

    Transfer to Prepared Baking Dish.

    6
    Done

    Bake For 30 Minutes Until Golden Brown. Cover the Pan Loosley With Foil to Prevent Excess Browning. Continue to Cook Another 25 Minutes.

    7
    Done

    Buttermilk Glaze:

    8
    Done

    in a Heavy Saucepan Bring the Sugar, Baking Soda, Butter, Buttermilk and Corn Syrup to a Boil Over Medium-High Heat.

    9
    Done

    Cook For About 2 Minutes Add 1/2 Cup Coconut and 1/2 Cup Finely Chopped Walnuts.

    10
    Done

    Continue to Cook Another 2 Minutes or Until the Mixture Is Golden Brown.

    11
    Done

    Remove from Heat and Stir in Vanilla.

    12
    Done

    Poke Holes in Cake (use a Kabob Skewer) Pour Buttermilk Glaze Over Hot Cake.

    13
    Done

    Broil:

    14
    Done

    Return Cake to Oven and Broil Until Bubbly -- About 1-2 Minutes.

    15
    Done

    Cool Completely Before Serving.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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