Carrot Cake With Buttermilk Glaze

Recipe by Vseward Chef-V
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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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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