Ingredients for Buttermilk Carrot Cake With Glaze
- Cake
- All Purpose Flour
- Sugar
- Cinnamon
- 2 teaspoons baking soda
- a pinch of salt
- ¼ cup buttermilk
- 3 large eggs
- Vegetable Oil
- ½ teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
- Glaze
- 2 tablespoons unsalted butter
- White Corn Syrup
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How to Make Buttermilk Carrot Cake With Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan (or two 9-inch square pans).
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and ½ teaspoon ground cloves.
- In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, ¾ cup vegetable oil, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 2 cups grated carrots and 1 cup chopped walnuts.
- Pour batter into the prepared baking pan(s).
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before glazing.
- While the cake cools, prepare the glaze:
- In a medium saucepan, combine 1 cup powdered sugar, ¼ cup buttermilk, 2 tablespoons unsalted butter, 1 tablespoon lemon juice, and a pinch of salt.
- Bring to a simmer over medium heat, whisking constantly, until smooth and slightly thickened (about 5 minutes).
- Remove from heat and stir in ½ teaspoon vanilla extract.
- Pour the warm glaze over the cooled cake, letting it drizzle down the sides.
- Allow the glaze to set before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
211g
Fat
37g
Carbs
26g
