BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
BUTTERMILK CARROT CAKE
This is a scrumptious treat that has been a favorite of families for generations.-Mrs. Harold Podraza, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 28
Steps:
- In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.
Nutrition Facts :
CARROT CAKE
Buttermilk and lots of grated carrots keeps this cake super moist without adding much fat. Whole wheat flour and pumpkin pie spice add a great spiced nutty taste.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 16 servings
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking pan with vegetable spray; line it with a piece of parchment paper, leaving an 1-inch overhang on 2 sides and spray the paper.
- 2. Whisk together the flour, baking soda, salt and pumpkin pie spice in a medium bowl. In another medium bowl, whisk the eggs and sugars until pale; whisk in the oil, then the buttermilk and vanilla. Stir the wet ingredients into the dry ingredients and fold in the carrots. Pour the batter into the prepared pan and smooth the top.
- 3. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely on a wire rack. Using the parchment overhang, remove the cake from the pan. Frost the cooled cake with Lighter Creamy Frosting, if desired. Cut into 16 (2 by 3-inch) pieces and serve.
- In a medium bowl, stir together the cream cheese, confectioners' sugar, and vanilla.
- Spread the frosting over the top and sides of the cake.
- Yield: 16 servings
- Nutritional analysis per serving of frosting
- Calories 84; Total Fat 5g (Sat Fat 3g, Mono Fat 1g, Poly Fat 0g) ; Protein 2g; Carb 8g; Fiber 0g; Cholesterol 16mg; Sodium 71mg
Nutrition Facts : Calories 282, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 56 milligrams, Sodium 310 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Protein 5 grams
THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
CARROT CAKE
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
CARROT CAKE SUPREME WITH BUTTERMILK GLAZE AND CREAM CHEESE FROST
I found this recipe in a Southern Living cookbook and it is the BEST!!! I am a custom cake baker and decorator and am always hunting for great cake recipes. I know it looks intimidating, as the recipe has 3 parts: Cake, Glaze and Frosting...that's why there's soo many ingredients listed. Every time I make this cake people literally go crazy...I've even had a marriage proposal over this one! Watch out people...you might just get yourself hitched.
Provided by sunnybono
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 24
Steps:
- For Cake:.
- Grease three 8 or 9-inch round cake pans and line with parchment paper.
- Stir together first 4 ingredients in a medium sized bowl.
- In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add flour mixture, beating at low speed until blended.
- Fold in carrot and next 3 ingredients.
- Pour batter into prepared pans.
- Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
- Buttermilk Glaze:.
- Bring first 5 ingredients to a boil in a medium to large saucepan.
- Boil 4 minutes, stirring constantly until glaze is golden.
- Remove from heat, and stir in vanilla and cool slightly.
- Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
- Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
- Cool completely on wire racks.
- Deluxe Cream Cheese Frosting:.
- Beat first 3 ingredients at medium speed with an electric mixer until smooth.
- Gradually add powdered sugar, beating at low speed until light and fluffy.
- Stir in vanilla.
- Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
- Chill cake several hours before slicing.
- Store in the refrigerator.
CARROT CAKE WITH BUTTERMILK GLAZE
This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important!
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
- In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
- Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
- Buttermilk glaze:.
- In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
- continue to cook another 2 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
- BROIL:.
- Return cake to oven and broil until bubbly -- about 1-2 minutes.
- Cool completely before serving.
BUTTERMILK CARROT CAKE RECIPE - (4.5/5)
Provided by Renna
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except the frosting. Stir in flour mixture until well combined. Divide batter between cake pans. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes then invert onto wire racks to cool completely. Place 1 cake layer upside-down on a serving plate and frost top. Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving. Buttery Cream Cheese Frosting: In a large bowl, beat softened cream cheese and softened butter until creamy. Add vanilla. Gradually add confectioners' sugar, beating until smooth. Use immediately, or cover and chill until ready to use. Bring to room temperature before using.
GRANDMA'S CARROT CAKE
This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Provided by heybejay
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
BA'S BEST CARROT CAKE
This is the only carrot cake recipe you'll ever need.
Provided by Claire Saffitz
Categories Bon Appétit Cake Carrot Spring Spice Cream Cheese Walnut Dessert Birthday Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 26
Steps:
- Make the cake:
- Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
- Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
- Make the frosting:
- Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
- Assemble the cake:
- Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]
From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 20-24 serving(s)
Number Of Ingredients 26
Steps:
- For Buttermilk Glaze:.
- In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
- Bring to a boil.
- Cook 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Set aside until cake is baked.
- For cake:.
- Preheat oven to 350.
- Generously grease a 9x13 baking dish or 2 9" cake pans.
- Sift flour, baking soda, cinnamon and salt together.
- Set aside.
- In large bowl, beat eggs.
- Add oil, buttermilk, sugar and vanilla and mix well.
- Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
- Pour into prepared pan.
- Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
- Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
- For Frosting:.
- In large bowl, cream butter and cream cheese until fluffy.
- Add vanilla, powdered sugar, orange juice and orange peel.
- Mix until smooth.
- Frost cake and refrigerate until frosting is set.
- Serve cake chilled.
HIGH-ALTITUDE BUTTERMILK DEVIL'S FOOD CAKE
This recipe was given to me by my great-aunt Julee over 40 years ago and I have had to convert it from SE Oklahoma Mountain area altitude to our altitude. We live in NM between 5000 feet and 7000 feet and I bake this 3-layer cake often for my family. If making a sheet cake, I use an 11 x 15 pan for this recipe.
Provided by rlt11_NMC
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h51m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Coat three 9-inch round cake pans generously with cooking spray.
- Mix cake flour, cocoa powder, baking soda, and salt together in a large bowl.
- Beat white sugar, 1 cup butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract together in a large bowl with an electric mixer on medium speed until light and fluffy. Pour in half of the buttermilk and mix well. Beat in eggs one at a time.
- Beat half of the flour mixture into the creamed butter mixture. Add remaining buttermilk; beat well to combine. Add remaining flour mixture and beat until batter is smooth, about 1 minute. Pour batter into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 26 to 30 minutes. Let cool in pans, about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes.
- Beat 1 1/4 cups butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract in a large bowl with an electric mixer on medium speed until creamy. Beat in milk gradually. Add confectioners' sugar, 2 cups at a time, scraping sides of the bowl as needed, until frosting is smooth. Increase speed to high and beat, adding more milk, 1 tablespoon at a time, until frosting is fluffy and spreadable.
- Spread frosting between cake layers and smooth over top and sides of cake.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 101.9 g, Cholesterol 93.7 mg, Fat 28 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 17.3 g, Sodium 424.1 mg, Sugar 79 g
BUTTERMILK CARROT CAKE WITH GLAZE
This is a recipe I found online many years ago from a source I can't recall. I don't personally care for cream cheese icing, so this cake has only a glaze coating. I usually make two batches of the glaze and use it as the only icing. Everyone loves it! Super moist and a different type of carrot cake than most expect. Even better cold the next day.
Provided by Meri Beth
Categories Dessert
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Combine first five ingredients in medium bowl.
- Stir together buttermilk, eggs, oil, and vanilla in large bowl.
- Add dry ingredients and stir until well blended.
- Mix in carrots and walnuts.
- Pour batter into 9x13 glass oven proof baking dish. I also use 9 inch square cake pans with good luck.
- Bake 45 minutes or until tester inserted in center comes out clean.
- Cool then drizzle with hot buttermilk glaze.
- Buttermilk Glaze Instructions:.
- Combine first five ingredients in heavy medium sauce pan.
- Bring to boil over medium heat, stirring frequently.
- Boil until slightly thickened, about five minutes.
- Remove from heat.
- Stir in vanilla.
- Pour over cake immediately.
- Cool slightly before serving.
- Makes 1 1/4 cups glaze.
Nutrition Facts : Calories 605.7, Fat 29.6, SaturatedFat 7.4, Cholesterol 81.2, Sodium 442.7, Carbohydrate 79.8, Fiber 2.7, Sugar 52.8, Protein 8.3
BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.
Provided by Jean Hewitt
Categories snack, cakes, dessert
Time 1h
Yield 48 pieces
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
- Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
- About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
- Remove from the heat and stir in the vanilla.
- Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
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BUTTERMILK CARROT CAKE - MRFOOD.COM
From mrfood.com
5/5 (26)Estimated Reading Time 6 minsCategory Cakes
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except frosting. Stir flour mixture into carrot mixture until well combined. Divide batter between cake pans.
- Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely.
- Place 1 cake layer upside-down on a serving plate and frost top with Buttery Cream Cheese Frosting (see note). Place second layer over first and frost top and sides. Cover loosely and chill at least 3 hours before serving.
BEST-EVER BUTTERMILK CARROT CAKE #SPRINGSWEETSWEEK • …
From thecrumbykitchen.com
5/5 (1)Total Time 1 hr 35 minsCategory DessertCalories 1169 per serving
- Preheat oven to 350 degrees F. Line the bottoms of three 6-inch cake pans with parchment paper, then spray with nonstick spray. (This cake can also be made larger in 8-inch pans, the layers will just be thinner.)
- Add all ingredients except rum to a small saucepan set over medium-high heat. Bring them to a boil, stirring often, 4-5 minutes until combined. Remove from heat and stir in rum. Set aside to cool briefly before pouring over cakes.
- Add butter to a medium mixing bowl. Using an electric mixer fitted with a whisk attachment, whip 3-4 minutes until pale and fluffy. Add cream cheese and whip and additional 3-4 minutes.
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