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Rating: 5/5 (1 vote cast)

Serving Size: 1 - Change

Total Carbohydrate 0g

Buttermilk Carrot Cake

Date Added: January 04, 2014

2 Cups All-Purpose Flour 2 Cups All-purpose flour sifted

2 Teaspoons Baking Soda 2 Teaspoons Baking soda level - dissol ved in milk

2 Teaspoons Cinnamon 2 Teaspoons Cinnamon ground

1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)

3 Unit Eggs 3 Unit Eggs large

3/4 Cup Vegetable Oil 3/4 Cup Vegetable oil *

3/4 Cup Buttermilk 3/4 Cup Buttermilk room temp

2 Cups Sugar 2 Cups Sugar

2 Teaspoons Extract Of Vanilla 2 Teaspoons Extract Of Vanilla or orange flower water; optional

1 Can Crushed Pineapple 1 Can 8oz crushed pineapple drained

2 Cups Carrots 2 Cups Grated carrots

1 Cup Walnut 1 Cup Walnuts chopped

1 Cup Sugar 1 Cup Sugar

1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking soda level - dissol ved in milk

1/2 Cup Buttermilk 1/2 Cup Buttermilk room temp

1/4 Pound Butter 1/4 Pound Butter softned

1 Tablespoon Corn Syrup 1 Tablespoon Corn syrup light

1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla or orange flower water; optional

1/4 Pound Butter 1/4 Pound Butter softened

8 Ounces Cream Cheese 8 Ounces Cream cheese softened

1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla or orange flower water; optional

2 Cups Confectionery Sugar 2 Cups Confectionery Sugar or amount necessary to make stiff enough to handle

1 Teaspoon Orange Juice 1 Teaspoon Orange juice chilled

1 Teaspoon Orange 1 Teaspoon Grated orange peel

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1. Preheat oven to 350 degrees.

2. Generously grease two 9" cake pans; set aside.

3. Sift flour, baking soda, cinnamon and salt together; set aside.

4. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.

5. Add flour mixture, pineapple, carrots and walnuts; stir well.

6. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean.

7. While cake is baking, prepare Buttermilk Glaze.

8. Remove cake from oven and slowly pour glaze over hot cake.

9. Cool cake in pan until glaze is totally absorbed, about 15 minutes.

10. 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.

11. Refrigerate until frosting is set. BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup.

12. Bring to a boil. Cook 5 minutes, stirring occasionally.

13. Remove from heat and stir in vanilla. CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy.

14. Add vanilla, powdered sugar, orange juice and grated peel.

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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Cheese, Corn, Walnuts, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.

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