BUTTERMILK CARROT CAKE
This is a scrumptious treat that has been a favorite of families for generations.-Mrs. Harold Podraza, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 28
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.
Nutrition Facts :
SAM'S FAMOUS CARROT CAKE
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
Provided by Brian D'Amico
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
BEST EVER CARROT CAKE WITH BUTTERMILK GLAZE
This really is an easy cake to make even with all the steps and ingredients. The key is to have all the ingredients ready to go. This is one of my husband's favorite cakes, he likes it warmed up. My grandkids even like this cake.
Provided by Cheryl Kaelin
Categories Cakes
Time 17h
Number Of Ingredients 26
Steps:
- 1. Pre-heat oven to 350 Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
- 2. Stir together first 4 ingredients. 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 cake pans
- 3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
- 4. Buttermilk Glaze Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
- 5. Cream Cheese Frosting Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]
From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 20-24 serving(s)
Number Of Ingredients 26
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.
BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.
Provided by Jean Hewitt
Categories snack, cakes, dessert
Time 1h
Yield 48 pieces
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
- Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
- About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
- Remove from the heat and stir in the vanilla.
- Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.
BUTTERMILK CARROT CAKE WITH BUTTERMILK GLAZE
Many years of making carrot cakes led me to combine them for this wonderful and easy pan cake-moist, moist, moist!
Provided by Paula Todora
Categories Cakes
Time 1h15m
Number Of Ingredients 28
Steps:
- 1. Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13 inch baking dish with nonstick spray. Set aside.
- 2. Drain pineapple, reserving juice in a small bowl. Place the raisins into the pineapple juice to soften.
- 3. To make the cake, whisk the flour, soda, salt & cinnamon in a medium bowl.
- 4. In an electric mixer bowl, beat eggs until light in color; add sugar and beat on medium high until light and fluffy. Add oil, buttermilk and vanilla, beat on medium until combined. Add flour mixture, ¼ cup at a time, to sugar mixture in mixing bowl, beating on low until combined.
- 5. Drain raisins and add to mixture. Add carrots, drained pineapple and nuts. Beat on low just until combined. Pour batter into prepared pan and bake for 35 minutes, or until a toothpick inserted into center comes out dry, but be careful to not over bake. If you press your finger in the middle, an indention should remain. While the is cooking, make the glaze and frosting.
- 6. To make glaze: In a large saucepan over medium high heat, cook all glaze ingredients except vanilla extract, stirring. Cook, stirring, approximately 10-15 minutes, or until it turns into a light caramel color (it will foam up a bit). Remove from heat and add vanilla.
- 7. To make frosting: In an electric mixing bowl, beat cream cheese until light and fluffy. Add butter and vanilla; continue beating, adding a tablespoon of milk and cinnamon. Slowly add the powdered sugar, beating on low speed. Turn to high and beat until creamy, adding more milk if mixture is too thick.
- 8. When the cake is done, remove from oven and poke holes all over the top with a toothpick. Pour warm glaze over the top and spread with a spoon to coat evenly. Let set until completely cool. When cool, frost with frosting.
CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
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.
Nutrition Facts :
More about "buttermilk carrot cake recipes"
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (114)Calories 864 per servingCategory Dessert
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
BEST-EVER BUTTERMILK CARROT CAKE #SPRINGSWEETSWEEK
From thecrumbykitchen.com
3/5 (8)Total Time 1 hr 35 minsCategory DessertCalories 1169 per serving
BEST CARROT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (27)Category Dessert, Cake
BUTTERMILK CARROT CAKE RECIPE | RECIPELAND
From recipeland.com
BUTTERMILK CARROT CAKE | MRFOOD.COM
From mrfood.com
30 BUTTERMILK CAKES TO USE UP YOUR CARTON - ALLRECIPES
From allrecipes.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
10 BEST BUTTERMILK CARROT CAKE RECIPES | YUMMLY
From yummly.com
BUTTERMILK-CARROT CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 12-16Estimated Reading Time 1 minCategory DESSERTSTotal Time 1 hr 30 mins
THE ULTIMATE CARROT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
CARROT CAKE CREAM CHEESE MUFFINS - THE COOKIN CHICKS
From thecookinchicks.com
CARROT CAKE - BETTER HOMES & GARDENS
From bhg.com
BA’S BEST CARROT CAKE RECIPE | BON APPéTIT
From bonappetit.com
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
INCREDIBLY MOIST COCONUT CAKE RECIPE
From biggerbolderbaking.com
10 BEST BUTTERMILK CARROT CAKE RECIPES | YUMMLY
From yummly.com
BLUEBERRY PANCAKE CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
THE BUTTERMILK GLAZE MAKES THIS CARROT CAKE THE BEST YOU'LL EVER EAT
From familysavvy.com
You'll also love
Related Search