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Carrot Cake with Buttermilk Glaze




Source of Recipe


recipezaar


Recipe Introduction


Serves 20-24
Prep Time: 20 minutes
Cook Time: 1 1/4 hours


Recipe Link: http://www.recipezaar.com/Blue-Ribbon-Carrot-Cake-with-Buttermilk-Glaze-176207

List of Ingredients




Buttermilk Glaze:
1 cup sugar
1/2 tsp baking soda
1/2 cup buttermilk
1/4 cup butter
1 Tbs light corn syrup
1 tsp vanilla

Cake:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
2 cups sugar
2 tsp vanilla
1 (8oz) can crushed pineapple, drained
2 cups shredded carrot
3 1/2 oz shredded coconut
1 cup raisins

Frosting:
1/4 cup butter
1 (8oz) pkg cream cheese, room temperature
1 tsp vanilla
2 cups powdered sugar
1 tsp orange juice (fresh)
1 tsp grated orange peel

Recipe



For Buttermilk Glaze:

In a small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.

Bring to a boil. Cook for 5 minutes, stirring occasionally.

Remove from heat and stir in vanilla. Set aside until cake is baked.

For Cake:

Preheat oven to 350 degrees.

Generously grease a 9x13-inch baking dish or 2 9-inch cake pans.

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, coconut, and raisins. Stir well.

Pour into prepared pan.

Bake for 45-55 minutes or until toothpick is inser5ted in the center and it 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.