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Categories:
Cake flour sugar cinnamon baking soda salt buttermilk eggs vegetable oil vanilla carrots walnuts buttermilk glaze sugar butter buttermilk white corn syrup baking soda vanilla
Viewed: 41 - Published at: 6 years agoIngredients
- cake
- 2 cups all-purpose flour
- 1 12 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 12 teaspoon salt
- 34 cup buttermilk
- 3 eggs, Beaten to Blend
- 12 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups carrots, Peeled and Finely Shredded
- 1 cup walnuts, Chopped (I usually substitute Pecans)
- buttermilk glaze
- 23 cup sugar
- 13 cup butter, Melted
- 13 cup buttermilk
- 2 tablespoons white corn syrup
- 14 teaspoon baking soda
- 12 teaspoon vanilla
Method
- Preheat oven to 350 degrees.
- Combine first five ingredients in medium bowl.
- Stir together buttermilk, eggs, oil, and vanilla in large bowl.
- Add dry ingredients and stir until well blended.
- Mix in carrots and walnuts.
- Pour batter into 9x13 glass oven proof baking dish.
- I also use 9 inch square cake pans with good luck.
- Bake 45 minutes or until tester inserted in center comes out clean.
- Cool then drizzle with hot buttermilk glaze.
- Buttermilk Glaze Instructions:.
- Combine first five ingredients in heavy medium sauce pan.
- Bring to boil over medium heat, stirring frequently.
- Boil until slightly thickened, about five minutes.
- Remove from heat.
- Stir in vanilla.
- Pour over cake immediately.
- Cool slightly before serving.
- Makes 1 1/4 cups glaze.
