Buttermilk Carrot Cake with Buttermilk Glaze

Buttermilk Carrot Cake With Buttermilk Glaze Recipe

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Chris L.



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Many, depends on how you cut it
15 Min
55 Min


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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(s)
8 oz. can crushed pineapple, including juice
1/2 c
veg. oil
3/4 c
buttermilk (low fat ok)


1/3 c
2/3 c
white sugar
1/3 c
1/4 tsp
baking soda
1/2 tsp
vanilla extract

How to Make Buttermilk Carrot Cake with Buttermilk Glaze


  • 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.

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About Buttermilk Carrot Cake with Buttermilk Glaze

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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