Carrot Cake With Buttermilk Glaze
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 10-12
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups sugar
- 3 large eggs
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup flaked coconut
- 1 cup chopped walnuts
BUTTERMILK GLAZE
- 1 cup sugar
- 1 teaspoon baking soda
- 1⁄2 cup buttermilk
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1⁄2 cup flaked coconut
- 1⁄2 cup chopped walnuts (fine chop)
Directions
- Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
- In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
- Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
- Buttermilk glaze:
- In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
- continue to cook another 2 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
- BROIL:
- Return cake to oven and broil until bubbly -- about 1-2 minutes.
- Cool completely before serving.
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