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Name: Carrot Cake with Buttermilk Glaze
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 C All purpose flour; 2 t baking soda; 2 t cinnamon; 1/2 t salt; 3 large eggs; 1 C Granulated sugar; 1 C Light brown sugar; 3/4 C Vegetable oil; 3/4 C Buttermilk; 2 t Vanilla extract; 1 can pineapple drained (8 1/4 oz); 2 C carrots finely grated; 1/3 C currants; 1/3 C nuts chopped; 1 C flaked coconut; Glaze; 1 C Granulated sugar; 1/2 C Buttermilk; 1/2 stick butter; 1 T Light Corn Syrup; 1/2 t backing soda; 1 t Vanilla extract; Frosting; 1 pkg cream cheese 8 oz; 1 box Confectioners Sugar (4 cups); 1 t Vanilla extract

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INGREDIENTS

2 C All purpose flour
2 t baking soda
2 t cinnamon
1/2 t salt
3 large eggs
1 C Granulated sugar
1 C Light brown sugar
3/4 C Vegetable oil
3/4 C Buttermilk
2 t Vanilla extract
1 can pineapple ; drained (8 1/4 oz)
2 C carrots ; finely grated
1/3 C currants
1/3 C nuts ; chopped
1 C flaked coconut
Glaze
1 C Granulated sugar
1/2 C Buttermilk
1/2 stick butter
1 T Light Corn Syrup
1/2 t backing soda
1 t Vanilla extract
Frosting
1 pkg cream cheese ; 8 oz
1 box Confectioners Sugar ; (4 cups)
1 t Vanilla extract

Servings

INSTRUCTIONS

2. Pour into 13 x 9 pan

3. Bake at 350° for 45 minutes

Glaze

1. Combine all ingredients except vanilla. Bring to a boil. Boil 5 - 6 minutes until thick and syrupy. Add vanilla.

2. Poke holes in cake with fork and pour over the cake while its still hot. Let cool.

Frosting

1. Mix together ingredients and spread on cake. Top with 1/2 cups of nuts (optional)

NOTES

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Carrot Cake with Buttermilk Glaze

2 C  All purpose flour 
2 t  baking soda 
2 t  cinnamon 
1/2  t  salt 
3 large eggs 
1 C  Granulated sugar 
1 C  Light brown sugar 
3/4 C  Vegetable oil 
3/4 C  Buttermilk 
2 t  Vanilla extract 
1 can pineapple drained (8 1/4 oz)
2 C  carrots finely grated
1/3 C  currants 
1/3 C  nuts chopped
1 C  flaked coconut 
  Glaze 
1 C  Granulated sugar 
1/2 C  Buttermilk 
1/2 stick butter 
1 T  Light Corn Syrup 
1/2 t  backing soda 
1 t  Vanilla extract 
  Frosting 
1 pkg cream cheese 8 oz
1 box Confectioners Sugar (4 cups)
1 t  Vanilla extract

1. Sift together flour, soda, cinnamon. Set aside. Beat eggs until lemon colored, then beat in sugars, oil, buttermilk and vanilla. Stir in flour mixture. Fold in pineapple, carrots, nuts, currants and coconut.
2. Pour into 13 x 9 pan
3. Bake at 350° for 45 minutes 
Glaze
1. Combine all ingredients except vanilla. Bring to a boil. Boil 5 - 6 minutes until thick and syrupy. Add vanilla. 
2. Poke holes in cake with fork and pour over the cake while its still hot. Let cool. 
Frosting
1. Mix together ingredients and spread on cake. Top with 1/2 cups of nuts (optional)

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Nutrition

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Serving Size: 1 Serving (288g)
Recipe Makes: 12 Servings

Calories: 661
Calories from Fat: 245 (37%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 4.2g
Cholesterol 138.2mg		43 %
Sodium 624mg		22 %
Potassium 374.1mg		10 %
Total Carbohydrate 97.6g		29 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 93.9g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 661

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