Carrot-Pineapple Cake With Buttermilk Glaze

"If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my recipe#90142 ---- prep time includes making the buttermilk glaze."
 
Carrot-Pineapple Cake With Buttermilk Glaze created by Ratalouille
Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • 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, nutmeg and salt; add to the egg mixture beating at low speed until blended.
  • Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
  • Transfer to prepared baking dish.
  • Bake for about 30 minutes.
  • Remove from oven and cover the pan loosley with foil to prevent excess browning.
  • Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
  • 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.
  • Cook for about 4 minutes or until the mixture is golden brown.
  • Remove from heat and stir in vanilla.
  • Drizzle the buttermilk mixture glaze over the cake.
  • Cool completely in the pan then frost with cream cheese icing.
  • Delicious!
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  1. cook a ramma momma
    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!!
     
  2. cook a ramma momma
    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!!
     
  3. melissulactosetoler
    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!
     
  4. melissulactosetoler
    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!
     
  5. Smile1968
    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 :)
     
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