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  Recipe Home » CakesDeserts » Buttermilk Carrot Cake
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  Buttermilk Carrot Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 261
Ingredients:

MMMMMCAKE

2 cup All-purpose flour
2 tsp Baking soda
2 tsp Cinnamon
1/2 tsp Salt
3 Eggs
3/4 cup Vegetable oil
3/4 cup Buttermilk
2 cup Sugar
2 tsp Vanilla extract
1 can 8oz crushed pineapple, drained
2 cup Grated carrots
1 cup Walnuts, chopped

MMMMMBUTTERMILK GLAZE

1 cup Sugar
1/2 tsp Baking soda
1/2 cup Buttermilk
1/4 lb Butter
1 tbsp Corn syrup
1 tsp Vanilla extract

MMMMMCREAM CHEESE FROSTING

1/4 lb Butter, softened
8 oz Cream cheese, softened
1 tsp Vanilla extract
2 cup Powdered sugar
1 tsp Orange juice
1 tsp Grated orange peel
Instructions:
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. BUTTERMILK GLAZE: 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 CHEESE FROSTING: Cream butter and cream cheese
until fluffy. Add vanilla, powdered sugar, orange juice and grated
peel. Mix until smooth.
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