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
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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 | |||
| ⅓ | 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.
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?
pam ford
this recipe is amazing
over 12 years ago