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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carrot Cake with Buttermilk Glaze Recipe

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This recipe for Carrot Cake with Buttermilk Glaze is from Recipes from our Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 can (8 - 1/4 ounce) pineapple, drained
2 cups finely grated carrots
1/2 cup currents
1/2 cup chopped nuts
1 cup flaked coconut

Glaze:
1 cup sugar
1/2 cup buttermilk
1/2 cup (1 stick) butter
1 Tablespoon white corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 package (8 ounces) cream cheese block
1 box of powdered sugar (about 4 cups)
1 teaspoon vanilla
Directions:
Directions:
Cake:
Sift together flour, baking soda, cinnamon, and salt. Set aside. Beat eggs until lemon-colored, then beat in sugars, oil, buttermilk, and vanilla. Stir in flour mixture. Fold in pineapple, carrots, nuts, currents and coconut.

Pour into 13x9x2 pan or Chinet Bakeware rectangular pan.

Bake at 350 degrees for about 45 minutes or until toothpick inserted in center comes out clean.

Glaze:
Combine all ingredients in sauce pan except vanilla. Bring to a boil and boil 5 - 6 minutes until thick and syrupy. Add vanilla. Poke holes in cake with fork. Pour over cake while still hot. Let cool.

Frosting:
Mix together ingredients and spread on cake. Top with 1/2 cup nuts if desired.

 

 

 

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