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Carrot Cake with Buttermilk Glaze Recipe


This is a delicious cake-it's so moist! It also keeps for several days in the refrigerator.

Carrot Cake with Buttermilk Glaze Recipe
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TOTAL TIME: Prep: 20 min. Bake: 55 min.

MAKES: 16-20 servings


Ingredients
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    CAKE:
    2 cups 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

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  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.


Nutritional Facts

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1 piece: 371 calories, 19g fat (6g saturated fat), 45mg cholesterol, 306mg sodium, 48g carbohydrate (35g sugars, 1g fiber), 5g protein.


Courtesy: Taste of Home

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A Part of Julius LLC
Made with in NYC by Julius Choudhury
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Cake Magazine: Carrot Cake with Buttermilk Glaze Recipe
Carrot Cake with Buttermilk Glaze Recipe
It's great for taking to picnics in summertime, since it travels well.
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