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Carrot-Pineapple Cake With Buttermilk Glaze
Time: 1 hrs
Ingredients
- 2 cups flour
- 2 1/4 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 pinch nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup white sugar
- 1 cup brown sugar, packed
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons maple extract (or use 1 tablespoon vanilla extract)
- 3 large carrots, peeled and grated (2 cups, does not have to be exactly 2 cups!)
- 1 (8 ounce) can crushed pineapple, drained
- 1 1/2 cups chopped walnuts
- 3/4 cup cups raisins (optional)
Directions
- 1 Set oven to 350 degrees F.
- 2 Grease a 13 x 9-inch baking dish.
- 3 In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- 4 In another bowl mix together flour, baking soda, cinnamon, nutmeg and salt; add to the egg mixture beating at low speed until blended.
- 5 Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
- 6 Transfer to prepared baking dish.
- 7 Bake for about 30 minutes.
- 8 Remove from oven and cover the pan loosley with foil to prevent excess browning.
- 9 Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
- 10 To make the buttermilk glaze; in a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- 11 Cook for about 4 minutes or until the mixture is golden brown.
- 12 Remove from heat and stir in vanilla.
- 13 Drizzle the buttermilk mixture glaze over the cake.
- 14 Cool completely in the pan then frost with cream cheese icing.
- 15 Delicious!
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