Carrot Cake With Buttermilk Glaze Recipe

Name: Carrot Cake With Buttermilk Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 3 large eggs; 2 cups sugar; 3/4 cup vegetable oil; 3/4 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 sweetened shredded coconut; 1 cup sugar; 1/2 cup buttermilk; 1/2 cup butter; 1 tablespoon light corn syrup; 1/2 teaspoon baking soda; 1 teaspoon vanilla

Servings: persons

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 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 sweetened shredded coconut
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

1
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
2
.
3
Bake at 350u00b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean.
4
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.

2327

kcal

Calories

153

Fat

230

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 19 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, and more.

Yes, 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.

Carrot Cake With Buttermilk Glaze

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