Carrot Cake with Buttermilk Glaze |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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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. Ingredients:
cake: |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
3 eggs |
2 cups sugar |
3/4 cup vegetable oil |
3/4 cup buttermilk |
2 teaspoons vanilla extract |
1 can (8 ounces) crushed pineapple, well-drained |
2 cups very finely grated carrots |
1 cup chopped walnuts |
1 cup flaked coconut |
buttermilk glaze: |
1 cup sugar |
1/2 cup buttermilk |
1/2 cup butter |
1 tablespoon light corn syrup |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
Directions:
1. 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 13-in. x 9-in. baking pan.
2. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
3. 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. Yield: 16-20 servings.
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