Ingredients
-
-
2
-
2 1/4
-
2
-
1
-
1/2
-
3
-
1
-
1
-
3/4
-
-
-
-
-
Directions
Carrot-Pineapple Cake With Buttermilk Glaze, If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my recipe#90142 —- prep time includes making the buttermilk glaze., The only thing I changed was that I substituted the drained pineapple juice for part of the buttermilk. Delicious and moist, a wonderful texture. Topped with the recommended cream cheese frosting another winner. Thanks, Kittencal! I’m having fun perusing your website. Goodness!!, The only thing I changed was that I substituted the drained pineapple juice for part of the buttermilk. Delicious and moist, a wonderful texture. Topped with the recommended cream cheese frosting another winner. Thanks, Kittencal! I’m having fun perusing your website. Goodness!!
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Steps
|
1
Done
|
Set Oven to 350 Degrees F. |
|
2
Done
|
Grease a 13 X 9-Inch Baking Dish. |
|
3
Done
|
in a Bowl Beat Eggs With Sugar, Oil, Buttermilk and Vanilla For About 5 Minutes Beat For 5 Minutes, No Less!. |
|
4
Done
|
in Another Bowl Mix Together Flour, Baking Soda, Cinnamon, Nutmeg and Salt; Add to the Egg Mixture Beating at Low Speed Until Blended. |
|
5
Done
|
Fold in Carrots, Drained Pineapple, Raisins If Using and Walnuts; Mix With Wooden Spoon Until Combined. |
|
6
Done
|
Transfer to Prepared Baking Dish. |
|
7
Done
|
Bake For About 30 Minutes. |
|
8
Done
|
Remove from Oven and Cover the Pan Loosley With Foil to Prevent Excess Browning. |
|
9
Done
|
Return to Oven and Bake For Another 12-13 Minutes More, or Until the Cake Tests Done. |
|
10
Done
|
to Make the Buttermilk Glaze; in a Heavy Saucepan Bring the Sugar, Baking Soda, Butter, Buttermilk and Corn Syrup to a Boil Over Medium-High Heat. |
