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Buttermilk Carrot Cake

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Buttermilk Carrot Cake

Buttermilk Carrot Cake recipe

 

Yield

16 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
Cake
473 ml all-purpose flour
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1E+1 ml baking soda
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1E+1 ml cinnamon
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2.5 ml salt
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3 large eggs
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177 ml vegetable oil
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177 ml buttermilk
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473 ml sugar
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1E+1 ml vanilla extract
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231.2 ml/g pineapple, canned, crushed
drained
473 ml carrots
grated
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237 ml walnuts
chopped
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Buttermilk glaze
237 ml sugar
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2.5 ml baking soda
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118 ml buttermilk
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113.4 g butter
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15 ml light corn syrup
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5 ml vanilla extract
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Cream cheese frosting
113.4 g butter
softened
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231.2 ml/g cream cheese
softened
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5 ml vanilla extract
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473 ml powdered sugar
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5 ml orange juice
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5 ml orange zest
grated
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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 Arrow up button

Comments


anonymous United States

Can you use a square cake pan for this recipe?

 

 

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 236050% 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?
 

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