Carrot Cake With Buttermilk Glaze Recette

This isn't just any carrot cake; it's Grandma's secret recipe! Indulge in a moist, incredibly dense cake bursting with warm spices and the delightful crunch of walnuts and coconut. Unlike other carrot cakes, this one features a unique buttermilk glaze, enhanced with extra coconut and walnuts, and is finished with a *broiling* technique for a perfectly caramelized top. Forget cream cheese frosting – this glaze is the ultimate complement! The secret? Don't overmix the batter – gentle hand-stirring is key to its amazing texture. Prepare for a taste of pure comfort and tradition.

Préparation 20 min

Cuisson 75 min

Calories 784.5 kcal

Protéines 17g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Carrot Cake With Buttermilk Glaze

All Purpose Flour
2 teaspoons baking soda
½ teaspoon salt
Ground Cinnamon
1 cup granulated sugar (for glaze)
3 large eggs
Vegetable Oil
1 cup buttermilk
Vanilla Extract
2 cups grated carrots
Crushed Pineapple
Flaked Coconut
1 cup chopped walnuts (½ cup for batter, ½ cup for glaze)
¼ cup (½ stick) unsalted butter (for glaze)
Light Corn Syrup

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Comment préparer Carrot Cake With Buttermilk Glaze

Preheat oven to 350°F (175°C).
Spray a 13 x 9-inch baking dish with cooking spray.
In a large bowl, beat 3 large eggs with 1 ½ cups granulated sugar, ½ cup vegetable oil, 1 cup buttermilk, and 1 teaspoon vanilla extract for 5 minutes.
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon until just combined. Do not overmix!
Fold in 2 cups grated carrots, 1 cup drained crushed pineapple, ½ cup shredded coconut, and ½ cup chopped walnuts.
Stir gently with a wooden spoon until evenly distributed.
Pour batter into the prepared baking dish.
Bake for 30 minutes, or until the edges are lightly golden.
Loosely cover the pan with aluminum foil to prevent over-browning.
Continue baking for another 25 minutes, or until a wooden skewer inserted into the center comes out clean.
Meanwhile, prepare the buttermilk glaze:
In a heavy saucepan, combine 1 cup granulated sugar, 1 teaspoon baking soda, ¼ cup (½ stick) unsalted butter, ½ cup buttermilk, and ¼ cup light corn syrup.
Bring to a boil over medium-high heat, stirring constantly.
Boil for 2 minutes. Stir in ½ cup shredded coconut and ½ cup finely chopped walnuts.
Continue cooking for another 2 minutes, or until the glaze is a deep golden brown.
Remove from heat and stir in 1 teaspoon vanilla extract.
Once the cake is baked, immediately poke holes all over the surface with a fork or toothpick.
Pour the hot buttermilk glaze evenly over the warm cake.
Place the baking dish under the broiler for 1-2 minutes, or until the glaze is bubbly and lightly caramelized. Watch carefully to prevent burning!
Let the cake cool completely before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

287g

Fat

64g

Carbs

32g

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Questions fréquentes

Combien de temps faut-il pour préparer Carrot Cake With Buttermilk Glaze ?

Carrot Cake With Buttermilk Glaze prend environ 95 minutes du début à la fin — environ 20 minutes de préparation et 75 minutes de cuisson.

Combien de calories contient Carrot Cake With Buttermilk Glaze ?

Carrot Cake With Buttermilk Glaze contient environ 784.5 calories par portion, avec environ 17 g de protéines, 32 g de glucides et 65 g de lipides.

De quels ingrédients ai-je besoin pour Carrot Cake With Buttermilk Glaze ?

Les principaux ingrédients de Carrot Cake With Buttermilk Glaze sont All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, Sugar, Eggs. Consultez la liste complète avec les quantités ci-dessus.