Ingredients for Blue Ribbon Carrot Cake With Buttermilk Glaze
- Granulated Sugar
- 2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- Light Corn Syrup
- 2 teaspoons vanilla extract
- All Purpose Flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- Crushed Pineapple
- Carrots
- Shredded Coconut
- Seedless Raisin
- 1 cup chopped walnuts
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- Orange Juice
- Orange Peel
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How to Make Blue Ribbon Carrot Cake With Buttermilk Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the brown sugar and vegetable oil until light and fluffy. Beat in the eggs, one at a time. Then, add the vanilla extract.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Be careful not to overmix.
- In a medium bowl, combine the grated carrots, pineapple, walnuts, and raisins. Fold into the batter until evenly distributed.
- Pour batter into the prepared pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Frost the cooled cake with the cream cheese frosting.
- Prepare the buttermilk glaze: Whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle the glaze over the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
208g
Fat
42g
Carbs
21g
