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Carrot Pineapple Cake With Buttermilk

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Ingredients

Adjust Servings:
2 cups flour
2 1/4 teaspoons baking soda
2 teaspoons cinnamon
1 pinch nutmeg
1/2 teaspoon salt
3 large eggs
1 cup white sugar
1 cup brown sugar, packed
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons maple extract (or use 1 tablespoon vanilla extract)
3 large carrots, peeled and grated (2 cups, does not have to be exactly 2 cups!)
1 (8 ounce) can crushed pineapple, drained
1 1/2 cups chopped walnuts

Nutritional information

737.6
Calories
351 g
Calories From Fat
39.1 g
Total Fat
9.7 g
Saturated Fat
89.1 mg
Cholesterol
732.9 mg
Sodium
92.8 g
Carbs
2.9 g
Dietary Fiber
68.7 g
Sugars
8.6 g
Protein
199g
Serving Size

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Carrot Pineapple Cake With Buttermilk

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    Cuisine:

    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!!

    • 80 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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.

    11
    Done

    Cook For About 4 Minutes or Until the Mixture Is Golden Brown.

    12
    Done

    Remove from Heat and Stir in Vanilla.

    13
    Done

    Drizzle the Buttermilk Mixture Glaze Over the Cake.

    14
    Done

    Cool Completely in the Pan Then Frost With Cream Cheese Icing.

    15
    Done

    Delicious!

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    Kenley Potts

    Coffee connoisseur brewing up the perfect cup of joe every time.

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