Buttermilk Carrot Cake
Buttermilk Carrot Cake, a cake recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Buttermilk Carrot Cake
Ingredients
Cake
- 2 c All-purpose flour
- 2 ts Baking soda
- 2 ts Cinnamon
- 1/2 ts Salt
- 3 Eggs
- 3/4 c Vegetable oil
- 3/4 c Buttermilk
- 2 c Sugar
- 2 ts Vanilla extract
- 1 cn 8oz crushed pineapple,
- 1 c Walnuts, chopped
Buttermilk Glaze
- 1 c Sugar
- 1/2 ts Baking soda
- 1/2 c Buttermilk
- 1/4 lb Butter
- 1 tb Corn syrup
- 1 ts Vanilla extract
Cream Cheese Frosting
- 1/4 lb Butter, softened
- 8 oz Cream cheese, softened
- 1 ts Vanilla extract
- 2 c Powdered sugar
- 1 ts Orange juice
- 1 ts Grated orange peel
Method
- Preheat oven to 350 degrees.
- 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. - drained 2 c Grated carrots.
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