BUTTERMILK CARROT CAKE WITH BUTTERMILK GLAZE

Buttermilk Carrot Cake with Buttermilk Glaze image

Many years of making carrot cakes led me to combine them for this wonderful and easy pan cake-moist, moist, moist!

Provided by Paula Todora

Categories Cakes

Time 1h15m

Number Of Ingredients 28

Ingredients

CAKE
8 oz can crushed pineapple, drained (reserve the juice)
2/3 c raisins
2 c flour
2 1/2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
3 eggs
2 c sugar
1/2 c oil
3/4 c buttermilk
1 1/2 tsp vanilla extract
2 c finely-grated carrots
3/4 c chopped pecans
GLAZE
1 c sugar
1/2 c buttermilk
2 Tbsp butter
1 Tbsp white corn syrup
1 tsp baking soda
1 tsp vanilla extract
FROSTING
8 oz cream cheese, room temperature
4 Tbsp butter, room temperature
1/2 tsp vanilla extract
1 Tbsp milk or cream, plus more if needed
1/4 tsp cinnamon
1 c powdered sugar

Steps:

1. Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13 inch baking dish with nonstick spray. Set aside.
2. Drain pineapple, reserving juice in a small bowl. Place the raisins into the pineapple juice to soften.
3. To make the cake, whisk the flour, soda, salt & cinnamon in a medium bowl.
4. In an electric mixer bowl, beat eggs until light in color; add sugar and beat on medium high until light and fluffy. Add oil, buttermilk and vanilla, beat on medium until combined. Add flour mixture, ¼ cup at a time, to sugar mixture in mixing bowl, beating on low until combined.
5. Drain raisins and add to mixture. Add carrots, drained pineapple and nuts. Beat on low just until combined. Pour batter into prepared pan and bake for 35 minutes, or until a toothpick inserted into center comes out dry, but be careful to not over bake. If you press your finger in the middle, an indention should remain. While the is cooking, make the glaze and frosting.
6. To make glaze: In a large saucepan over medium high heat, cook all glaze ingredients except vanilla extract, stirring. Cook, stirring, approximately 10-15 minutes, or until it turns into a light caramel color (it will foam up a bit). Remove from heat and add vanilla.
7. To make frosting: In an electric mixing bowl, beat cream cheese until light and fluffy. Add butter and vanilla; continue beating, adding a tablespoon of milk and cinnamon. Slowly add the powdered sugar, beating on low speed. Turn to high and beat until creamy, adding more milk if mixture is too thick.
8. When the cake is done, remove from oven and poke holes all over the top with a toothpick. Pour warm glaze over the top and spread with a spoon to coat evenly. Let set until completely cool. When cool, frost with frosting.