** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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Dietary Notes:
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.