Buttermilk Glazed Carrot Cake Recipes

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BEST-EVER BUTTERMILK CARROT CAKE



Best-Ever Buttermilk Carrot Cake image

This is truly the Best-Ever Buttermilk Carrot Cake on the planet! Learn the simple secret to making this moist, tender, homemade classic cake, complete with spices, shredded carrots and coconut, toasted pecans, and creamy rum cream cheese frosting!

Provided by Erica

Categories     Dessert

Time 1h35m

Number Of Ingredients 27

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
4 large eggs
1 cup brown sugar
½ cup granulated sugar
¾ cup vegetable oil
½ cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups carrot (grated )
1 cup unsweetened coconut (shredded )
1 cup pecans (chopped & toasted)
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 cup buttermilk
1/4 cup unsalted butter
1 tablespoon light corn syrup
1 tablespoon dark rum (optional)
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
2 1/2 cups powdered sugar
Pinch salt
1 tablespoon dark rum (or 1 teaspoon vanilla extract)
2-3 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F. Line the bottoms of three 6-inch cake pans with parchment paper, then spray with nonstick spray. (This cake can also be made larger in 8-inch pans, the layers will just be thinner.)
  • In a large bowl, add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well to combine.
  • In a separate mixing bowl, beat together eggs, sugars, oil, applesauce, and vanilla until well combined. Add the dry ingredients and mix until just combined. Stir in carrots, coconut, and pecans until evenly combined.
  • Divide the cake batter evenly between the prepared pans.
  • Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour the warm buttermilk glaze over the hot cakes and let them cool in pans for 15-20 minutes, then turn out onto a wire rack and cool completely.
  • Add all ingredients except rum to a small saucepan set over medium-high heat. Bring them to a boil, stirring often, 4-5 minutes until combined. Remove from heat and stir in rum. Set aside to cool briefly before pouring over cakes.
  • Add butter to a medium mixing bowl. Using an electric mixer fitted with a whisk attachment, whip 3-4 minutes until pale and fluffy. Add cream cheese and whip and additional 3-4 minutes.
  • Use a rubber spatula to scrape the bowl, then sift powdered sugar and salt into the mixture. Mix on low speed for 1 minute, then increase speed to medium-high and whip for 2-3 minutes until well incorporated.
  • Scrape bowl again, then add rum and heavy cream. Whip 3-4 minutes until fluffy and smooth.
  • Level the tops of each cake layer with a long, sharp knife. Place one of the layers on a cake plate or stand, then spread ⅓ cup cream cheese frosting in an even layer. Repeat with second layer.
  • Place the third layer on top and use the remaining frosting to coat the top and sides of the cake, saving some to pipe a border on top if desired. Garnish the sides and top with chopped, toasted pecans and carrot tops and curls.

Nutrition Facts : Calories 1169 kcal, Carbohydrate 136 g, Protein 11 g, Fat 68 g, SaturatedFat 42 g, Cholesterol 166 mg, Sodium 797 mg, Fiber 6 g, Sugar 104 g, ServingSize 1 serving

CARROT CAKE WITH BUTTERMILK GLAZE



Carrot Cake with Buttermilk Glaze image

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

CAKE:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large 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 sweetened shredded 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

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 :

BUTTERMILK GLAZED CARROT CAKE



Buttermilk Glazed Carrot Cake image

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

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans or 1 cup walnuts
1 cup sugar
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1/2 cup buttermilk
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 cup butter or 3/4 cup margarine, softened
11 ounces cream cheese, softened
3 cups sifted icing sugar
1 1/2 teaspoons vanilla

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.

BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE



Buttermilk-Glazed Pineapple-Carrot Cake image

This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.

Provided by Jean Hewitt

Categories     snack, cakes, dessert

Time 1h

Yield 48 pieces

Number Of Ingredients 19

2 cups/255 grams flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups/300 grams sugar
2 teaspoons cinnamon
3 eggs
3/4 cup/175 milliliters buttermilk
1/2 cup/120 milliliters oil
2 teaspoons vanilla
1 (8 ounce/225 grams) can crushed pineapple
2 cups/250 grams finely grated raw carrots (there should not be any liquid)
1 cup/120 grams coarsely chopped nuts
1 cup/85 grams unsweetened flaked coconut
2/3 cup/135 grams sugar
1/4 teaspoon baking soda
1/3 cup/80 milliliters buttermilk
1/3 cup/75 grams butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees.
  • Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
  • Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
  • About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
  • Remove from the heat and stir in the vanilla.
  • Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
  • In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
  • For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g

BUTTERMILK CARROT CAKE



Buttermilk Carrot Cake image

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

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon grated orange zest
1/2 teaspoon salt
2 cups grated carrots
1-1/3 cups sweetened shredded coconut
1 cup chopped walnuts
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon grated orange zest
4 cups confectioners' sugar

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 :

CARROT CAKE WITH BUTTERMILK GLAZE



Carrot Cake With Buttermilk Glaze image

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

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups sugar
3 large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
1 cup flaked coconut
1 cup chopped walnuts
1 cup sugar
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter or 1/2 cup margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup flaked coconut
1/2 cup chopped walnuts (fine chop)

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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From getrecipecart.com


CARROT SHEET CAKE WITH BUTTERMILK GLAZE - 2 COOKIN MAMAS
2021-03-21 The secret is a buttermilk glaze that permeates the cake and makes it moist and extra rich. Believe me, this moist Carrot Cake recipe with its creamy cream cheese frosting is the perfect ending to an Easter dinner or just as a tasty welcome to spring. I love making this single layer carrot cake in a 9x13 pan, a la J. Alexanders, because it allows the carrot cake to shine …
From 2cookinmamas.com


RECIPES > CAKE > HOW TO MAKE BUTTERMILK CARROT CAKE
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.
From mobirecipe.com


CARROT CAKE WITH BUTTERMILK GLAZE - RECIPE CIRCUS
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 ...
From recipecircus.com


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