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.
Yield
16 servingsPrep
20Cook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Trans-fat Free
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.
Comments
this recipe is amazing