Buttermilkglazedcarrotcake Recipes

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.

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.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
• Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
• Eat. Faint. Repeat as needed.

Steps:

• Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
• Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
• Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
• Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
• Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.

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.

Steps:

• Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch loaf pans or a 9-by-13-inch rectangular pan.
• In a bowl, mix oil, 1 and 3/4 cups sugar, nutmeg and salt. Sift flour and baking soda together and add to bowl. Mix in buttermilk and pour batter into prepared pans. If using berries, pour in half of batter, sprinkle on berries and pour remaining batter on top.
• Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40 minutes, or until a tester comes out clean. Let cool in the pan.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

Steps:

• In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack., In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

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.

Steps:

• Combine apricots, prunes and pecans in small bowl. Pour Cognac over. Cover mixture and let stand at room temperature 1 hour, stirring occasionally.
• Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Combine flour, baking powder and baking soda in medium bowl. Using electric mixer, beat unsalted butter and 2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix in fruit with soaking liquid.
• Transfer batter to prepared pan. Bake until cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Sprinkle with powdered sugar.