Don't miss another issue…      Subscribe

Buttermilk Carrot Cake

 
3eba9b78acd67320fa9b 550
470

Buttermilk Carrot Cake recipe

Yield

16

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
3 large eggs
¾ cup vegetable oil
¾ cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
8 ounces pineapple, canned, crushed
drained
2 cups carrots
grated
1 cup walnuts
chopped
Buttermilk glaze
1 cup sugar
½ teaspoon baking soda
½ cup buttermilk
¼ pound butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cream cheese frosting
¼ pound butter
softened
8 ounces cream cheese
softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon orange juice
1 teaspoon orange zest
grated

Directions

Preheat oven to 350℉ (180℃).

Generously grease two 9 inch cake pans; set aside.

Sift flour, baking soda, cinnamon and salt together; set aside.

In a large bowl, beat eggs.

Add oil, buttermilk, sugar and vanilla; mix well.

Add flour mixture, pineapple, carrots and walnuts; stir well.

Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean.

While cake is baking, prepare Buttermilk Glaze.

Remove cake from oven and slowly pour glaze over hot cake.

Cool cake in pan until glaze is totally absorbed, about 15 minutes.

Turn out of pans, and cool completely.

Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top.

Refrigerate until frosting is set.

BUTTERMILK GLAZE: In a small saucepan, 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.

CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy.

Add vanilla, powdered sugar, orange juice and grated peel.

Mix until smooth.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 236050% of calories from fat
 % Daily Value *
Total Fat 131g 201%
Saturated Fat 50g 250%
Trans Fat 0g
Cholesterol 348mg 116%
Sodium 1313mg 55%
Total Carbohydrate 94g 94%
Dietary Fiber 6g 26%
Sugars g
Protein 54g
Vitamin A 234% Vitamin C 18%
Calcium 24% Iron 34%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed