Country Fair Carrot Cake With Buttermilk Glaze Food
BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
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.
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 :
CARROT CAKE SUPREME WITH BUTTERMILK GLAZE AND CREAM CHEESE FROST
I found this recipe in a Southern Living cookbook and it is the BEST!!! I am a custom cake baker and decorator and am always hunting for great cake recipes. I know it looks intimidating, as the recipe has 3 parts: Cake, Glaze and Frosting...that's why there's soo many ingredients listed. Every time I make this cake people literally go crazy...I've even had a marriage proposal over this one! Watch out people...you might just get yourself hitched.
Provided by sunnybono
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 24
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.
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 :
BUTTERMILK CARROT CAKE WITH GLAZE
This is a recipe I found online many years ago from a source I can't recall. I don't personally care for cream cheese icing, so this cake has only a glaze coating. I usually make two batches of the glaze and use it as the only icing. Everyone loves it! Super moist and a different type of carrot cake than most expect. Even better cold the next day.
Provided by Meri Beth
Categories Dessert
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 605.7, Fat 29.6, SaturatedFat 7.4, Cholesterol 81.2, Sodium 442.7, Carbohydrate 79.8, Fiber 2.7, Sugar 52.8, Protein 8.3
COUNTRY FAIR CARROT CAKE WITH BUTTERMILK GLAZE
This is an old Family recipe from the 1940's
Provided by Valerie Salasevicius @valerinagirl
Categories Cakes
Number Of Ingredients 9
Steps:
- cream together oil, sugar and eggs.
- Add vanilla,black walnut extract and carrots. Mix well
- Mix in flour,cinnamon and nuts.
- Bake at 350 degrees in well greased and floured bundt pan.
- For the buttermilk glaze, wisk together 1/2 cup of buttermilk, 1 cup confectioners sugar, 1 tbs. of Karo syrup and 1/2 tsp. of baking soda. Spoon over still warm cake after you take it out of its baking pan.
CARROT CAKE WITH BUTTERMILK GLAZE
This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important!
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 21
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.
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