Buttermilk carrot cake

Yield: 1 cake

Measure Ingredient
2 cups All-purpose flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
½ teaspoon Salt
3 \N Eggs
¾ cup Vegetable oil
¾ cup Buttermilk
1 cup Sugar
½ teaspoon Baking soda
½ cup Buttermilk
¼ pounds Butter, softened
8 ounces Cream cheese, softened
1 teaspoon Vanilla extract
2 cups Sugar
2 teaspoons Vanilla extract
1 can 8oz crushed pineapple, drained
2 cups Grated carrots
1 cup Walnuts, chopped
¼ pounds Butter
1 tablespoon Corn syrup
1 teaspoon Vanilla extract
2 cups Powdered sugar
1 teaspoon Orange juice
1 teaspoon Grated orange peel




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.


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 butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel. Mix until smooth.

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