Name: Buttermilk Carrot Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 cups sugar -; 3/4 cup buttermilk -; 3/4 cup vegetable oil -; 3 large eggs -; 2 teaspoons vanilla extract -; 2 cups all-purpose flour -; 1 tablespoon ground cinnamon -; 2 teaspoons baking soda -; 1 teaspoon grated orange zest -; 1/2 teaspoon salt -; 2 cups grated carrots -; 1-1/3 cups sweetened shredded coconut -; 1 cup chopped walnuts -; 1 can (8 ounces) crushed pineapple, undrained -; Glaze: -; 1 cup sugar -; 1/2 cup butter, cubed -; 1/2 cup buttermilk -; 1 tablespoon light corn syrup -; 1/2 teaspoon baking soda -; 1 teaspoon vanilla extract -; Frosting: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup butter, softened -; 1 teaspoon vanilla extract -; 1 teaspoon orange juice -; 1 teaspoon grated orange zest -; 4 cups confectioners' sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Buttermilk Carrot Cake

1. 2 cups sugar -

2. 3/4 cup buttermilk -

3. 3/4 cup vegetable oil -

4. 3 large eggs -

5. 2 teaspoons vanilla extract -

6. 2 cups all-purpose flour -

7. 1 tablespoon ground cinnamon -

8. 2 teaspoons baking soda -

9. 1 teaspoon grated orange zest -

10. 1/2 teaspoon salt -

11. 2 cups grated carrots -

12. 1-1/3 cups sweetened shredded coconut -

13. 1 cup chopped walnuts -

14. 1 can (8 ounces) crushed pineapple, undrained -

15. Glaze: -

16. 1 cup sugar -

17. 1/2 cup butter, cubed -

18. 1/2 cup buttermilk -

19. 1 tablespoon light corn syrup -

20. 1/2 teaspoon baking soda -

21. 1 teaspoon vanilla extract -

22. Frosting: -

23. 1 package (8 ounces) cream cheese, softened -

24. 1/2 cup butter, softened -

25. 1 teaspoon vanilla extract -

26. 1 teaspoon orange juice -

27. 1 teaspoon grated orange zest -

28. 4 cups confectioners' sugar -

How to cook deliciously - Buttermilk Carrot Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.