Blue Ribbon Carrot Cake [With Buttermilk Glaze] Recipe

Name: Blue Ribbon Carrot Cake [With Buttermilk Glaze]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Buttermilk glaze; 1 cup granulated sugar; 1/2 teaspoon baking soda; 1/2 cup buttermilk; 1/4 cup butter (one half stick butter); 1 tablespoon light corn syrup; 1 teaspoon vanilla extract; Cake; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 3 eggs; 3/4 cup vegetable oil; 3/4 cup buttermilk; 2 cups granulated sugar; 2 teaspoons vanilla extract; 1 (8 ounce) can crushed pineapple, drained; 2 cups grated carrots; 3 1/2 ounces shredded coconut; 1 cup seedless raisin; 1 cup coarsely chopped walnuts; Frosting; 1/4 cup butter (1 half stick butter); 1 (8 ounce) package cream cheese, room temperature; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1 teaspoon freshly squeezed orange juice; 1 teaspoon grated orange peel

Servings: persons

Buttermilk glaze
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
Frosting
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

1
["For Buttermilk Glaze:", "In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.", "Bring to a boil.", "Cook 5 minutes, stirring occasionally.", "Remove from heat and stir in vanilla.", "Set aside until cake is baked.", "For cake:", "Preheat oven to 350.", "Generously grease a 9x13 baking dish or 2 9"" cake pans.", "Sift flour, baking soda, cinnamon and salt together.", "Set aside.", "In large bowl, beat eggs.", "Add oil, buttermilk, sugar and vanilla and mix well.", "Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.", "Pour into prepared pan.", "Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.", "Remove cake from oven and slowly pour over buttermilk glaze over hot cake.", "Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.", "For Frosting:", "In large bowl, cream butter and cream cheese until fluffy.", "Add vanilla, powdered sugar, orange juice and orange peel.", "Mix until smooth.", "Frost cake and refrigerate until frosting is set.", "Serve cake chilled."]

2612

kcal

Calories

161

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Buttermilk glaze, 1 cup granulated sugar, 1/2 teaspoon baking soda, 1/2 cup buttermilk, and more.

Yes, Blue Ribbon Carrot Cake [With Buttermilk Glaze] falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue Ribbon Carrot Cake [With Buttermilk Glaze]

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