Best 2 Buttermilk Glazed Carrot Cake Recipes
Indulge in a delightful culinary experience with our tantalizing Buttermilk Glazed Carrot Cake, a harmonious blend of flavors and textures that will captivate your taste buds. This delectable cake features a moist and tender crumb infused with the natural sweetness of carrots, complemented by a luscious buttermilk glaze that adds a touch of tangy richness. But that's not all; our article also presents a collection of equally enticing recipes to satisfy your sweet cravings. Discover the classic elegance of our Cream Cheese Pound Cake, a timeless treat with a velvety texture and a hint of tangy sweetness. Experience the nostalgic charm of our Old-Fashioned Apple Cake, a comforting dessert that bursts with the flavors of fresh apples and warm spices. Treat yourself to the indulgence of our Chocolate Ganache Cake, a decadent masterpiece with layers of rich chocolate cake and a luscious ganache frosting. And for a taste of tropical paradise, explore our Pineapple Upside-Down Cake, a delightful symphony of caramelized pineapple and moist cake. Each recipe is carefully crafted to ensure a delightful culinary journey, whether you're a seasoned baker or just starting your kitchen adventures.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
BUTTERMILK-GLAZED PINEAPPLE-CARROT CAKE
This easy pineapple-carrot cake first ran in The New York Times Magazine in the spring of 1972, and it is one of the recipes that former Times columnist Joyce Purnick clipped and saved for decades in her recipe file. This is a snacking cake, mighty sweet, which benefits from a cup of coffee or another bitter drink to cut through the sugar. It might remind you of Jamaican black cake. Pour some rum on top if you so desire.
Provided by Jean Hewitt
Categories snack, cakes, dessert
Time 1h
Yield 48 pieces
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees.
- Sift the flour, baking soda, salt, sugar and cinnamon together in a bowl. Beat the eggs with the buttermilk, oil and vanilla, and add to the dry ingredients all at once. Mix until smooth.
- Fold in the pineapple, grated carrot, nuts and coconut, and pour into a greased and floured 9-by-13-inch baking pan. Bake 45 minutes or until the center springs back when lightly touched.
- About 15 minutes before the cake is done, make the glaze. Combine all the ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, over medium heat and boil gently five minutes.
- Remove from the heat and stir in the vanilla.
- Take the cake out of the oven and immediately prick it all over with a fork and slowly pour the buttermilk glaze over the top. Cool in pan. Cut into slices.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. Try to use organic carrots and buttermilk for the best flavor.
- Don't Overmix: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake at the Right Temperature: The cake should be baked at 350°F (175°C). If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and will be dry.
- Let the Cake Cool Completely: Before you glaze the cake, let it cool completely. This will help the glaze set properly and prevent it from running off the cake.
- Use a Good Quality Glaze: The glaze is what gives the carrot cake its signature flavor. Make sure you use a good quality glaze that is made with real butter and cream cheese.
Conclusion:
This buttermilk glazed carrot cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and flavorful crumb, sweet and tangy glaze, and crunchy pecans, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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