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Buttermilk Carrot Cake With Buttermilk Glaze
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Photos of Buttermilk Carrot Cake With Buttermilk Glaze
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Poke holes into the cake with a toothpick.
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Add oil, buttermilk, and vanilla extract.
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Beat eggs until light in color. Add sugar and beat on medium-high until light and fluffy.
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Whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
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Drain pineapple and soak raisins in pineapple juice.
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Spray the bottom and sides of a 9x13-inch baking dish with nonstick spray.
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Beat cream cheese, butter, milk, cinnamon, and vanilla extract for the frosting.
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Pour warm glaze over the top and spread with a spoon to coat evenly.
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Combine buttermilk, sugar, butter, corn syrup, vanilla extract, and baking soda for the glaze.
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Bake for 40 - 45 minutes.
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Pour batter into the prepared pan.
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Mix in pecans.
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Drain raisins and add to mixture. Add carrots and drained pineapple.
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Add flour mixture, 1/4 cup at a time, to the sugar mixture.
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Frosted Buttermilk Carrot Cake With Buttermilk Glaze.
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Spread frosting over the cooled cake.
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Add 1/4 cup of powdered sugar at a time.
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Slices of Buttermilk Carrot Cake With Buttermilk Glaze.
Photo by
Paula Mahon
@pmahon
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Photo by
Paula Mahon
@pmahon
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Photo by
Paula Mahon
@pmahon
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Photo by
Paula Mahon
@pmahon
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