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Carrot Cake with Buttermilk Glaze

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Recipe

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 servings

Prep

20

Cook

hrs

Ready

2 hrs
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
473 ml sugar
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355 ml vegetable oil
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4 large eggs
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7.1E+2 ml carrots
finely grated
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5 ml cinnamon
or to taste
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5 ml walnut oil
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5 ml vanilla extract
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473 ml self-rising flour
237 ml walnuts
or pecans,
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glaze
79 ml buttermilk
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237 ml sugar
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2.5 ml baking soda
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5 ml light corn syrup
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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 Arrow up button

Comments


pam ford

this recipe is amazing

 

 

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 46252% 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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