1 Review

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.

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Yakima Valley Grammie July 02, 2011
Buttermilk Carrot Cake With Glaze