BUTTERMILK CARROT CAKE

Buttermilk Carrot Cake image

Provided by Christina Lawrence

Categories Cakes

Number Of Ingredients 26

2 c all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 tsp vanilla extract
1 can(s) 8 ounce crushed pineapple, drained
2 c carrots peeled and grated
1 c chopped walnuts
GLAZE INGREDIENTS
1 c sugar
1/2 tsp baking soda
1/2 c buttermilk
1/4 lb butter
1 Tbsp corn syrup
1 tsp vanilla extract
FROSTING INGREDIENTS
1/4 lb butter, softened
3 oz cream cheese softened
1 tsp vanilla extract
2 c confectioners' sugar
1 tsp orange juice
1 tsp orange peel, grated

Steps:

1. Preheat oven to 350 degrees. Generously grease two 9\" cake pans; set aside.
2. Sift flour, baking soda, cinnamon and salt together; set aside.
3. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
4. Add flour mixture, pineapple, carrots and walnuts; stir well.
5. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean.
6. While cake is baking prepare buttermilk glaze. BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.
7. Remove cake from oven and slowly pour glaze over hot cake.
8. Cool cake in pan until glaze is totally absorbed, about 15 minutes.
9. Turn out of pans, and cool completely.
10. Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top. CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel. Mix until smooth. Mix until smooth.
11. Refrigerate until frosting is set.