Buttermilk Carrot Cake with Buttermilk Glaze

Buttermilk Carrot Cake With Buttermilk Glaze Recipe

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Chris L.

By
@lolochrissy

Good

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Many, depends on how you cut it
Prep:
15 Min
Cook:
55 Min
Method:
Bake

Ingredients

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
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

Step-By-Step

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.

About Buttermilk Carrot Cake with Buttermilk Glaze

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