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    You are in: Home / Recipes / Buttermilk Glazed Carrot Cake Recipe
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    Buttermilk Glazed Carrot Cake

    Buttermilk Glazed Carrot Cake. Photo by Hanka

    1/1 Photo of Buttermilk Glazed Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    MarieRynr's Note:

    It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    BUTTERMILK GLAZE

    CREAM CHEESE FROSTING

    Directions:

    1. 1
      LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
    2. 2
      Mix the flour, soda, cinnamon and salt together.
    3. 3
      Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
    4. 4
      Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
    5. 5
      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).
    6. 6
      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.
    7. 7
      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.
    8. 8
      For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
    9. 9
      Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.

    Ratings & Reviews:

    • on January 21, 2011

      55

      This is the bomb carrot cake. I actually sell cakes for a living and this tis he recipe I use with one exception. I don't use the buttermilk glaze and the cake is still very good. I found that the buttermilk glaze makes the cake too wet and waaay too rich. The cake is excellent without it and I get plenty of request for this cake.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2009

      55

      This is the best carrot cake. You don't have to look further. It is very moist, rich and it gets better with days. I didn't make the glaze just cream cheese frosting with little bit of orange zest. I also used 1 cup of brown sugar and 1 cup of white sugar for darker color. I made it for Valentine's day and my husband loved it. Thank you

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Buttermilk Glazed Carrot Cake

    Serving Size: 1 (198 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 692.5
     
    Calories from Fat 352
    50%
    Total Fat 39.2 g
    60%
    Saturated Fat 16.6 g
    83%
    Cholesterol 95.2 mg
    31%
    Sodium 600.1 mg
    25%
    Total Carbohydrate 82.8 g
    27%
    Dietary Fiber 2.3 g
    9%
    Sugars 66.8 g
    267%
    Protein 5.7 g
    11%

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