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| | Carrot Cake with Buttermilk Glaze
2 cups of flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
3 eggs
2 cups of sugar
3/4 cup of vegetable oil
3/4 cup of buttermilk
2 teaspoons of vanilla
1 can (8 1/4 oz.) crushed pineapple (well drained)
2 cups of very finely grated carrots
1 cup of walnuts, chopped
1 cup of flaked coconut
Buttermilk Glaze: 1 cup of sugar
1/2 cup of buttermilk
1/2 cup of butter
1 tablespoon of white corn syrup
1/2 teaspoon of baking soda
1 teaspoon of vanilla
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon colored; beat in sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter into lightly greased and floured 13x9 baking pan. Bake 350ºF. for 55-60 minutes. For frosting, combine all ingredients except vanilla in saucepan; bring to a boil for 5-6 minutes until thick and syrupy; add vanilla. Poke holes in top of cake with a fork; pour glaze over top while cake is still hot. Serve warm or store in refrigerator. Makes 16-20 servings. Back to Carrot Cake recipes |
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