Buttermilk Carrot Cake with Buttermilk Glaze
Many, depends on how you cut it
slivered almonds, rough chopped
grated carrots (blender or food processor) - not too fine
flaked, sweetened coconut
salt (i use heaping teaspoon)
8 oz. can crushed pineapple, including juice
buttermilk (low fat ok)
1Grate 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.
2Basically this is a "dump" recipe. Put all cake ingredients in a large bowl. Use wooden spoon to blend.
3Spray with non-stick, 9x13 glass baking pan. Do not use a metal pan - it will react with pineapple!
4Pour batter into pan. Bake at 350* for 45-50 min.
5Test for doneness with toothpick inserted in center. It should come out clean.
6Remove cake from oven and puncture top all over with fork tines. Loosen edges from pan if necessary.
7Make 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.
8Remove glaze from stove, add vanilla extract.
9Immediately 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.
Originally Posted: Thu, Mar 26, 2015