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    You are in: Home / Recipes / Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost Recipe
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    Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost

    Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost. Photo by Laf2cook

    1/2 Photos of Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    sunnybono's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    buttermilk glaze

    deluxe cream cheese frosting

    Directions:

    1. 1
      For Cake:.
    2. 2
      Grease three 8 or 9-inch round cake pans and line with parchment paper.
    3. 3
      Stir together first 4 ingredients in a medium sized bowl.
    4. 4
      In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
    5. 5
      Add flour mixture, beating at low speed until blended.
    6. 6
      Fold in carrot and next 3 ingredients.
    7. 7
      Pour batter into prepared pans.
    8. 8
      Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
    9. 9
      Buttermilk Glaze:.
    10. 10
      Bring first 5 ingredients to a boil in a medium to large saucepan.
    11. 11
      Boil 4 minutes, stirring constantly until glaze is golden.
    12. 12
      Remove from heat, and stir in vanilla and cool slightly.
    13. 13
      Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
    14. 14
      Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
    15. 15
      Cool completely on wire racks.
    16. 16
      Deluxe Cream Cheese Frosting:.
    17. 17
      Beat first 3 ingredients at medium speed with an electric mixer until smooth.
    18. 18
      Gradually add powdered sugar, beating at low speed until light and fluffy.
    19. 19
      Stir in vanilla.
    20. 20
      Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
    21. 21
      Chill cake several hours before slicing.
    22. 22
      Store in the refrigerator.

    Ratings & Reviews:

    • on May 28, 2009

      55

      Great recipe, this is a wonderful, moist carrot cake that stays fresh for several days! I have been making this for over a year now and here are the modifications I have come up with: Use only 1/2 cups of sugar in cake batter. Grease and flour a 13x9 cake pan. Bake cake 30 min. Then tent loosely w/ foil. Continue to bake until tester inserted comes out clean, another 15 min. Remove from oven. Poke all over w/ bamboo skewer. Add glaze while cake is still hot. I also add 1 tsp of cinnamon in the frosting. Thanks for posting, sunny, this alwasy gets rave reviews!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2013

      55

    • on August 09, 2013

      55

      I too found this recipe in Southern Living. Fixed it for the first time back in 2003. It is labor intensive but the final product is just beyond belief. I have made it a number of times since. Always to rave reviews. Definitely a big time winner!

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

    Read All Reviews (9)

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    Nutritional Facts for Carrot Cake Supreme With Buttermilk Glaze and Cream Cheese Frost

    Serving Size: 1 (204 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 717.8
     
    Calories from Fat 356
    49%
    Total Fat 39.6 g
    60%
    Saturated Fat 17.3 g
    86%
    Cholesterol 99.9 mg
    33%
    Sodium 568.1 mg
    23%
    Total Carbohydrate 88.0 g
    29%
    Dietary Fiber 2.0 g
    8%
    Sugars 72.4 g
    289%
    Protein 6.0 g
    12%

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