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    You are in: Home / Recipes / Carrot-Pineapple Cake With Buttermilk Glaze Recipe
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    Carrot-Pineapple Cake With Buttermilk Glaze

    Carrot-Pineapple Cake With Buttermilk Glaze. Photo by "Ratalouille"

    1/3 Photos of Carrot-Pineapple Cake With Buttermilk Glaze

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    Kittencalskitchen's Note:

    If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my Kittencal's Best Cream Cheese Frosting (Extra Creamy Option) ---- prep time includes making the buttermilk glaze.

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    BUTTERMILK GLAZE

    Directions:

    1. 1
      Set oven to 350 degrees F.
    2. 2
      Grease a 13 x 9-inch baking dish.
    3. 3
      In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
    4. 4
      In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
    5. 5
      Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
    6. 6
      Transfer to prepared baking dish.
    7. 7
      Bake for about 30 minutes.
    8. 8
      Remove from oven and cover the pan loosley with foil to prevent excess browning.
    9. 9
      Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
    10. 10
      To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
    11. 11
      Cook for about 4 minutes or until the mixture is golden brown.
    12. 12
      Remove from heat and stir in vanilla.
    13. 13
      Drizzle the buttermilk mixture glaze over the cake.
    14. 14
      Cool completely in the pan then frost with cream cheese icing.
    15. 15
      Delicious!

    Ratings & Reviews:

    • on January 07, 2010

      55

      I only changed a couple of things in the cake...instead of 3/4 cup vegetable oil I used 1/2 cup applesauce and 1/4 cup oil. I didn't use buttermilk, but used the old buttermilk substitute of 1 T vinegar to a cup of milk in both the cake and the glaze. I also put only 1 cup nuts (pecans), 1/2 c raisins, and threw in 1/2 c shredded coconut. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2010

      55

      The only thing I changed was that I substituted the drained pineapple juice for part of the buttermilk. Delicious and moist, a wonderful texture. Topped with the recommended cream cheese frosting (another winner). Thanks, Kittencal! I'm having fun perusing your website. Goodness!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2009

      55

      I did not make the cake (sounds really good) but I was looking for a different glaze and saw this one. DELICIOUS! I made a from scratch yellow butter bundt cake and wanted to do something different for a glaze or frosting other than chocolate. I tell you what, this glaze would be SUPER as an ice cream butterscotch topping! Love it! Next time I will try the cake with the glaze! Thank you very much :)

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

    Read All Reviews (11)

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    Nutritional Facts for Carrot-Pineapple Cake With Buttermilk Glaze

    Serving Size: 1 (199 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 737.6
     
    Calories from Fat 351
    47%
    Total Fat 39.1 g
    60%
    Saturated Fat 9.7 g
    48%
    Cholesterol 89.0 mg
    29%
    Sodium 732.9 mg
    30%
    Total Carbohydrate 92.7 g
    30%
    Dietary Fiber 2.8 g
    11%
    Sugars 68.6 g
    274%
    Protein 8.5 g
    17%

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