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
glaze
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