| Buttermilk Carrot Cake 2 CAKE
2 cups of All-purpose flour
2 teaspoons of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of salt
3 Eggs
3/4 cup of vegetable oil
3/4 cup of buttermilk
2 cups of sugar
2 teaspoons of vanilla extract
1 can 8oz crushed pineapple,
2 cups of grated carrots
1 cup of walnuts, chopped |
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BUTTERMILK GLAZE
1 cup of sugar
1/2 teaspoon of baking soda
1/2 cup of buttermilk
1/4 pound of butter
1 tablespoon of corn syrup
1 teaspoon of vanilla extract
CREAM CHEESE FROSTING
1/4 pound of butter, softened
8 ounces of cream cheese, softened
1 teaspoon of vanilla extract
2 cups of powdered sugar
1 teaspoon of orange juice
1 teaspoon of grated orange peel
Preheat oven to 350ºF. Generously grease two 9" cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts; stir well. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pans, and cool completely. Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top. Refrigerate until frosting is set. BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel. Mix until smooth.
From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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