Ingredients: |
Ingredients: CAKE:
2 cups All Purpose Flour
¼ Buttermilk or sour milk
2 cups sugar
¼ cup cooking oil
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
1 8 ¼ oz can crushed pineapple, drained
1 cup chopped walnuts
3 eggs
½ cup coconut
4 medium carrots, shredded (2 cups)
GLAZE:
½ cup sugar
¼ cup buttermilk or sour milk
2 teaspoons light-colored corn syrup
½ teaspoon vanilla
¼ cup margarine or butter
ICING:
2 3oz packages cream cheese
½ cup margarine or butter, softened
4 ½ to 4 ¾ cups sifted powdered sugar
½ cup chopped walnuts
2 teaspoons vanilla
|
Directions: |
Directions:Grease and lightly flour two 9x1½ inch round baking pans (or one 13x9x2 inch baking pan); set aside.
CAKE: In a large, mixing bowl combine flour, suage, baking soda, cinnamon, baking powder, and salt. Add carrots, ¼ cup buttermilk, oil, pineapple, nuts, eggs, coconut and vanilla. Stir until combined. Spread batter into pans. Bake in a 350-degree oven for 40 to 45 minutes or until cakes springs back when lightly touched.
GLAZE: In a medium saucepan combine the sugar, ¼ cup buttermilk or sour milk, margarine or butter, and corn syrup. Bring to a boil; reduce heat. Cook and stir for 4 minutes. Remove from heat and stir in vanilla. Pour evenly over tops of cake. Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes from pans and place on wire racks (do not remove cake from 13x9x2-inch pan). Cool completely.
ICING: In a large mixing bowl beat cream cheese, margarine or butter, vanilla with electric mixer on medium to high speed until fluffy. Gradually add sifted powdered sugar, beating to spreading consistency. Stir in walnuts. Frost cake. Store in refrigerator.
Cover and chill cake for 24 hours. |
This recipe for Buttermilk Carrot Cake (BEST EVER!) is from