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Carrot Cake with Buttermilk Glaze

 

Really enjoyed this buttermilk glaze drizzled over my carrot cake, it tasted great but it had much less calories and fat than a rich butter-cream cheese frosting. My husband also liked it very much.
159

Yield

16

servings

Prep

20

Cook

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

2 cups sugar
1 ½ cups vegetable oil
4 large eggs
3 cups carrots
finely grated
1 teaspoon cinnamon
or to taste
1 teaspoon walnut oil
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup walnuts
or pecans,
glaze
cup buttermilk
1 cup sugar
½ teaspoon baking soda
1 teaspoon light corn syrup

Directions

By hand mix sugar, oil, and eggs.

Add carrots, cinnamon, extracts, flour, and walnuts.

Bake for 1½ hrs. at 350 degrees F in a tube pan, or a Bundt pan which has been lightly greased.

Place a cookie sheet under cake for the baking process.

Omit walnut flavoring, if not using black walnuts.

If self-rising flour is not used, att 2 tablespoons baking soda and 1 teaspoon salt.

FOR THE GLAZE: Mix all ingredients and bring to a boil.

Spoon over hot cake.

 

* not incl. in nutrient facts

Add review

 

 

Comments

pam ford

this recipe is amazing

almost 11 years ago

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 46252% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 253mg 11%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 6%
Sugars g
Protein 11g
Vitamin A 71% Vitamin C 2%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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