Prep 0 mins
Cook 45 mins
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.
- 2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup buttermilk
- 3 eggs, Beaten to Blend
- 1⁄2 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups carrots, Peeled and Finely Shredded
- 1 cup walnuts, Chopped (I usually substitute Pecans)
- buttermilk glaze
- 2⁄3 cup sugar
- 1⁄3 cup butter, Melted
- 1⁄3 cup buttermilk
- 2 tablespoons white corn syrup
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon vanilla
- 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.
The use of buttermilk made it wonderfully moist. I liked the fact that it only had 1/2 cup of vegetable oil(It didn't taste oily or heavy). There was no time to try the glaze so I put together a buttercream frosting using maple syrup in place of the usual milk---yum. This cake is definitely a keeper.