Carrot-Pineapple Cake With Buttermilk Glaze
"If desired you may omit the buttermilk glaze and frost with your favorite cream cheese frosting, see my recipe#90142 ---- prep time includes making the buttermilk glaze."
photo by Ratalouille
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
10-12
ingredients
-
CAKE
- 2 cups flour
- 2 1⁄4 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 pinch nutmeg
- 1⁄2 teaspoon salt
- 3 large eggs
- 1 cup white sugar
- 1 cup brown sugar, packed
- 3⁄4 cup vegetable oil
- 3⁄4 cup buttermilk
- 2 teaspoons maple extract (or use 1 tablespoon vanilla extract)
- 3 large carrots, peeled and grated (2 cups, does not have to be exactly 2 cups!)
- 1 (8 ounce) can crushed pineapple, drained
- 1 1⁄2 cups chopped walnuts
- 3⁄4 cup cups raisins (optional)
-
BUTTERMILK GLAZE
- 1 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup butter
- 1⁄2 cup buttermilk
- 1 tablespoon light corn syrup
- 1 1⁄2 teaspoons vanilla
directions
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- 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, nutmeg and salt; add to the egg mixture beating at low speed until blended.
- Fold in carrots, drained pineapple, raisins (if using) and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for about 30 minutes.
- Remove from oven and cover the pan loosley with foil to prevent excess browning.
- Return to oven and bake for another 12-13 minutes more, or until the cake tests done.
- To make the 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 4 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Drizzle the buttermilk mixture glaze over the cake.
- Cool completely in the pan then frost with cream cheese icing.
- Delicious!
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Reviews
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I only changed a couple of things in the cake...instead of 3/4 cup vegetable oil I used 1/2 cup applesauce and 1/4 cup oil. I didn't use buttermilk, but used the old buttermilk substitute of 1 T vinegar to a cup of milk in both the cake and the glaze. I also put only 1 cup nuts (pecans), 1/2 c raisins, and threw in 1/2 c shredded coconut. Delicious! -
The only thing I changed was that I substituted the drained pineapple juice for part of the buttermilk. Delicious and moist, a wonderful texture. Topped with the recommended cream cheese frosting (another winner). Thanks, Kittencal! I'm having fun perusing your website. Goodness!! -
I did not make the cake (sounds really good) but I was looking for a different glaze and saw this one. DELICIOUS! I made a from scratch yellow butter bundt cake and wanted to do something different for a glaze or frosting other than chocolate. I tell you what, this glaze would be SUPER as an ice cream butterscotch topping! Love it! Next time I will try the cake with the glaze! Thank you very much :)
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Yum!!! This was a definite hit in our house - everyone had seconds and then some. I served it with just the glaze and it was perfect. Thanks for sharing another outstanding recipe Kittencal!
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I must admit, I thought this was going to turn out to be a (3) star recipe, everything was so good by itself, but when put together, I found it was all just too sweet! I didn't think we'd be able to eat anymore of it! But, I found that the secret is letting it sit over night. The glaze is sooo good, it tastes like melted butterscotch candies. I only poured half of the glaze over the cake, because I was afraid that using all of it would make the cake too soggy. The other half went nicely over some vanilla ice cream . I also forgot to add the pineapple to the cake, so I used it in the frosting instead ... yum! Kittencal, how could I ever have doubted you? Everyone loved it! Loved it! Loved it!! LOVED IT!!!
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Tweaks
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The only thing I changed was that I substituted the drained pineapple juice for part of the buttermilk. Delicious and moist, a wonderful texture. Topped with the recommended cream cheese frosting (another winner). Thanks, Kittencal! I'm having fun perusing your website. Goodness!!
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I only changed a couple of things in the cake...instead of 3/4 cup vegetable oil I used 1/2 cup applesauce and 1/4 cup oil. I didn't use buttermilk, but used the old buttermilk substitute of 1 T vinegar to a cup of milk in both the cake and the glaze. I also put only 1 cup nuts (pecans), 1/2 c raisins, and threw in 1/2 c shredded coconut. Delicious!
