BUTTERMILK CARROT CAKE

Buttermilk Carrot Cake image

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 28

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon grated orange zest
1/2 teaspoon salt
2 cups grated carrots
1-1/3 cups sweetened shredded coconut
1 cup chopped walnuts
1 can (8 ounces) crushed pineapple, undrained
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon orange juice
1 teaspoon grated orange zest
4 cups confectioners' sugar

Steps:

In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks., In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans., In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.

Nutrition Facts :