Buttermilk Carrot Cake With Glaze

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.

• Ready In: 45 mins
• Serves: 9-12

Ingredients

•  cake
• 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

Directions

1. Preheat oven to 350 degrees.
2. Combine first five ingredients in medium bowl.
3. Stir together buttermilk, eggs, oil, and vanilla in large bowl.
4. Add dry ingredients and stir until well blended.
5. Mix in carrots and walnuts.
6. Pour batter into 9x13 glass oven proof baking dish. I also use 9 inch square cake pans with good luck.
7. Bake 45 minutes or until tester inserted in center comes out clean.
8. Cool then drizzle with hot buttermilk glaze.
9. Buttermilk Glaze Instructions:.
10. Combine first five ingredients in heavy medium sauce pan.
11. Bring to boil over medium heat, stirring frequently.
12. Boil until slightly thickened, about five minutes.
13. Remove from heat.
14. Stir in vanilla.
15. Pour over cake immediately.
16. Cool slightly before serving.
17. Makes 1 1/4 cups glaze.