Country Fair Carrot Cake With Buttermilk Glaze Recipes

BEST-EVER BUTTERMILK CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Line the bottoms of three 6-inch cake pans with parchment paper, then spray with nonstick spray. (This cake can also be made larger in 8-inch pans, the layers will just be thinner.)
• In a large bowl, add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk well to combine.
• In a separate mixing bowl, beat together eggs, sugars, oil, applesauce, and vanilla until well combined. Add the dry ingredients and mix until just combined. Stir in carrots, coconut, and pecans until evenly combined.
• Divide the cake batter evenly between the prepared pans.
• Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour the warm buttermilk glaze over the hot cakes and let them cool in pans for 15-20 minutes, then turn out onto a wire rack and cool completely.
• Add all ingredients except rum to a small saucepan set over medium-high heat. Bring them to a boil, stirring often, 4-5 minutes until combined. Remove from heat and stir in rum. Set aside to cool briefly before pouring over cakes.
• Add butter to a medium mixing bowl. Using an electric mixer fitted with a whisk attachment, whip 3-4 minutes until pale and fluffy. Add cream cheese and whip and additional 3-4 minutes.
• Use a rubber spatula to scrape the bowl, then sift powdered sugar and salt into the mixture. Mix on low speed for 1 minute, then increase speed to medium-high and whip for 2-3 minutes until well incorporated.
• Scrape bowl again, then add rum and heavy cream. Whip 3-4 minutes until fluffy and smooth.
• Level the tops of each cake layer with a long, sharp knife. Place one of the layers on a cake plate or stand, then spread ⅓ cup cream cheese frosting in an even layer. Repeat with second layer.
• Place the third layer on top and use the remaining frosting to coat the top and sides of the cake, saving some to pipe a border on top if desired. Garnish the sides and top with chopped, toasted pecans and carrot tops and curls.

BUTTERMILK GLAZED CARROT CAKE

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.

CARROT CAKE WITH BUTTERMILK GLAZE

Steps:

• Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.

GRANDMA'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
• In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
• For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

BUTTERMILK CARROT CAKE WITH BUTTERMILK GLAZE

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.

COUNTRY FAIR CARROT CAKE WITH BUTTERMILK GLAZE

Steps:

• 1. cream together oil, sugar and eggs.
• 2. Add vanilla,black walnut extract and carrots. Mix well
• 3. Mix in flour,cinnamon and nuts.
• 4. Bake at 350 degrees in well greased and floured bundt pan.
• 5. For the buttermilk glaze, wisk together 1/2 cup of buttermilk, 1 cup confectioners sugar, 1 tbs. of Karo syrup and 1/2 tsp. of baking soda. Spoon over still warm cake after you take it out of its baking pan.

CARROT CAKE WITH BUTTERMILK GLAZE

Steps:

• Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
• In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
• In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
• Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
• Transfer to prepared baking dish.
• Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
• Buttermilk glaze:.
• In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
• Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
• continue to cook another 2 minutes or until the mixture is golden brown.
• Remove from heat and stir in vanilla.
• Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
• BROIL:.
• Return cake to oven and broil until bubbly -- about 1-2 minutes.
• Cool completely before serving.