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: FOR THE CAKE:; 2 cups All-purpose Flour; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Ground Cinnamon; 3 whole Large Eggs; 2 cups Sugar; 3/4 cups Vegetable Oil; 3/4 cups Buttermilk; 2 teaspoons Vanilla; 2 cups Grated Carrots; 4 ounces, weight Coconut; 8 ounces, weight Crushed Pineapple,drained; 1 cup Chopped Pecans (or Walnuts); FOR THE GLAZE:; 1 cup Sugar; 1-1/2 teaspoon Baking Soda; 1/2 cups Buttermilk; 1/2 cups Butter; 1 Tablespoon Light Corn Syrup; 1 teaspoon Vanilla; FOR THE ICING:; 3/4 cups Butter; 12 ounces, weight Cream Cheese; 3 cups Powdered Sugar; 1-1/2 teaspoon Vanilla

Servings: persons

FOR THE CAKE:
2 cups All-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoons Salt
2 teaspoons Ground Cinnamon
3 whole Large Eggs
2 cups Sugar
3/4 cups Vegetable Oil
3/4 cups Buttermilk
2 teaspoons Vanilla
2 cups Grated Carrots
4 ounces, weight Coconut
8 ounces, weight Crushed Pineapple,drained
1 cup Chopped Pecans (or Walnuts)
FOR THE GLAZE:
1 cup Sugar
1-1/2 teaspoon Baking Soda
1/2 cups Buttermilk
1/2 cups Butter
1 Tablespoon Light Corn Syrup
1 teaspoon Vanilla
FOR THE ICING:
3/4 cups Butter
12 ounces, weight Cream Cheese
3 cups Powdered Sugar
1-1/2 teaspoon Vanilla

1
For the cake:
2
Line 3 (9-inch) round cake pans with waxed paper. Lightly grease under and on top of the waxed paper, then flour. Set aside.
3
Stir flour, baking soda, salt, and cinnamon. Set aside.
4
Beat eggs, sugar, oil, buttermilk, and vanilla at medium speed until smooth. Add flour mixture, beating at low speed until blended. Fold in carrots, coconut, pineapple and pecans. Pour into cake pans.
5
Bake at 350u00b0F for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean.
6
For the buttermilk glaze:
7
In a large Dutch oven over medium heat, bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil. Boil, stirring often, for about 5 minutes, or until a light to medium brown in color. Remove from heat and stir in vanilla. Makes about 1 1/2 cups. Brush hot cakes with about 1/2 cups each.
8
For the icing:
9
Beat butter and cream cheese at medium speed until creamy. Add powdered sugar and vanilla. Beat until smooth.
10
Frost glazed cake.

3318

kcal

Calories

217

Fat

321

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 26 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups All-purpose Flour, 2 teaspoons Baking Soda, 1/2 teaspoons 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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