Buttermilk Glazed Carrot Cake

Recipe by MarieRynr
READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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