Buttermilk Carrot Cake With Glaze Recipes

Steps:

• For Buttermilk Glaze:.
• In small saucepan over high heat, 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.
• Set aside until cake is baked.
• For cake:.
• Preheat oven to 350.
• Generously grease a 9x13 baking dish or 2 9" cake pans.
• Sift flour, baking soda, cinnamon and salt together.
• Set aside.
• In large bowl, beat eggs.
• Add oil, buttermilk, sugar and vanilla and mix well.
• Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
• Pour into prepared pan.
• Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
• Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
• Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
• For Frosting:.
• In large bowl, cream butter and cream cheese until fluffy.
• Add vanilla, powdered sugar, orange juice and orange peel.
• Mix until smooth.
• Frost cake and refrigerate until frosting is set.
• Serve cake chilled.

Steps:

• Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
• Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
• Buttermilk glaze:.
• In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
• continue to cook another 2 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
• BROIL:.
• Return cake to oven and broil until bubbly -- about 1-2 minutes.
• Cool completely before serving.

Steps:

• LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
• Mix the flour, soda, cinnamon and salt together.
• Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
• Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
• Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
• For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
• Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
• For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
• Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.

Steps:

• Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.

Steps:

• Preheat oven to 350 degrees.
• Combine first five ingredients in medium bowl.
• Stir together buttermilk, eggs, oil, and vanilla in large bowl.
• Add dry ingredients and stir until well blended.
• Mix in carrots and walnuts.
• Pour batter into 9x13 glass oven proof baking dish. I also use 9 inch square cake pans with good luck.
• Bake 45 minutes or until tester inserted in center comes out clean.
• Cool then drizzle with hot buttermilk glaze.
• Buttermilk Glaze Instructions:.
• Combine first five ingredients in heavy medium sauce pan.
• Bring to boil over medium heat, stirring frequently.
• Boil until slightly thickened, about five minutes.
• Remove from heat.
• Stir in vanilla.
• Pour over cake immediately.
• Cool slightly before serving.
• Makes 1 1/4 cups glaze.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
• Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for about 30 minutes.
• Remove from oven and cover the pan loosley with foil to prevent excess browning.
• Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
• To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 4 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Drizzle the buttermilk mixture glaze over the cake.
• Cool completely in the pan then frost with cream cheese icing.
• Delicious!

Steps:

• In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.

Steps:

• For Cake:.
• Grease three 8 or 9-inch round cake pans and line with parchment paper.
• Stir together first 4 ingredients in a medium sized bowl.
• In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
• Add flour mixture, beating at low speed until blended.
• Fold in carrot and next 3 ingredients.
• Pour batter into prepared pans.
• Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
• Buttermilk Glaze:.
• Bring first 5 ingredients to a boil in a medium to large saucepan.
• Boil 4 minutes, stirring constantly until glaze is golden.
• Remove from heat, and stir in vanilla and cool slightly.
• Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
• Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
• Cool completely on wire racks.
• Deluxe Cream Cheese Frosting:.
• Beat first 3 ingredients at medium speed with an electric mixer until smooth.
• Gradually add powdered sugar, beating at low speed until light and fluffy.
• Stir in vanilla.
• Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
• Chill cake several hours before slicing.
• Store in the refrigerator.