Real Recipes From Real Home Cooks ®

buttermilk carrot cake with buttermilk glaze

yield serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For buttermilk carrot cake with buttermilk glaze

  • 1 c
    slivered almonds, rough chopped
  • 2 c
    grated carrots (blender or food processor) - not too fine
  • 1 c
    flaked, sweetened coconut
  • 1 c
    a.p. flour
  • 1 c
    wheat flour
  • 1/2 tsp
    salt (i use heaping teaspoon)
  • 1 1/2 c
    white sugar
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 can
    8 oz. can crushed pineapple, including juice
  • 4
    eggs
  • 1/2 c
    veg. oil
  • 3/4 c
    buttermilk (low fat ok)
  • GLAZE INGREDIENTS
  • 1/3 c
    butter
  • 2/3 c
    white sugar
  • 1/3 c
    buttermilk
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    vanilla extract

How To Make buttermilk carrot cake with buttermilk glaze

  • 1
    Grate or chop carrots in food processor or blender. If you use a blender you will have little carrot bits. In a food processer with the shred disk you will have shreds.
  • 2
    Basically this is a "dump" recipe. Put all cake ingredients in a large bowl. Use wooden spoon to blend.
  • 3
    Spray with non-stick, 9x13 glass baking pan. Do not use a metal pan - it will react with pineapple!
  • 4
    Pour batter into pan. Bake at 350* for 45-50 min.
  • 5
    Test for doneness with toothpick inserted in center. It should come out clean.
  • 6
    Remove cake from oven and puncture top all over with fork tines. Loosen edges from pan if necessary.
  • 7
    Make Glaze. Combine glaze ingredients in large pan EXCEPT Vanilla. Bring to a boil. Stir constantly. Don't take your eyes off of it - it can boil over in a hurry! Boil for 5 min.
  • 8
    Remove glaze from stove, add vanilla extract.
  • 9
    Immediately pour glaze over top of cake. Spread all over top and let glaze run down sides of pan / cake. You want the glaze to soak into the cake.
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