Buttermilk carrot cake
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Buttermilk carrot cake
  Dessert    Carrots    Cakes  
Last updated 6/12/2012 1:11:36 AM. Recipe ID 39160. Report a problem with this recipe.
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      Title: Buttermilk carrot cake
 Categories: Dessert
      Yield: 16 Servings
 
      2 c  All-purpose flour
      2 c  Sugar
      2 ts Baking soda
  1 1/2 ts Ground cinnamon
      1 ts Baking powder
    1/4 ts Salt
      4 md Carrots; shredded (2 cups)
    1/4 c  Buttermilk or sour milk
    1/4 c  Cooking oil
      1 cn (8 1/4 oz.) crushed
           -pineapple, drained
      1 c  Chopped walnuts
      3    Eggs
    1/2 c  Coconut
      1 ts Vanilla
           Buttermilk Glaze
           Nutty Cream Cheese Frosting
 
  Grease and lightly flour two 9x 1 1/2 inch round baking pans (or one
  13x9x2 inch baking pan); set aside. In a large mixing bowl combine
  flour, sugar, baking soda, cinnamon, baking powder, and salt. Add
  shredded carrot, buttermilk or sour milk, cooking oil, pineapple,
  nuts, eggs, coconut, and vanilla. Stir till combined. Spread batter
  in prepared pans.
  
  Bake in a 350 oven for 40-45 minutes or till cakes spring back when
  touched lightly. Pour buttermilk glaze evenly over tops of cakes.
  Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes
  from pans and place on wire racks (do not remove cake from 13x9 inch
  pan). Cool completely. Frost with nutty cream cheese frosting. Store
  in refrigerator.
  
  Buttermilk Glaze: Combine 1/2 cup sugar, 1/4 cup buttermilk or sour
  milk, 1/4 cup margarine or butter and 2 teaspoons light corn syrup.
  Bring to boiling; reduce heat. Cook and stir for 4 minutes. Remove
  from heat and stir in 1/2 teaspoon vanilla.
  
  Nutty Cream Cheese Frosting: In a large mixing bowl beat two 3-ounce
  packages cream cheese, 1/2 cup softened margarine or butter, and 2
  teaspoons vanilla with an electric mixer on medium to high speed till
  light and fluffy. Gradually add 4 1/2 to 4 3/4 cups sifted powdered
  sugar, beating to spreading consistency. Stir in 1/2 cup chopped
  walnuts. Makes about 2 cups.
  
  Recipe 




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Recipe ID 39160 (Apr 03, 2005)

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