Carrot Cake With Buttermilk Recipe

ground cinnamon, eggs, vegetable oil, vanilla extract, buttermilk and 11 more. Guided. Cream Cheese Stuffed Carrot Cake Muffins Yummly. egg yolk, granulated sugar, cream cheese, large eggs, light brown sugar and 13 …

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This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and …

Rating: 5/5(100)
Total Time: 1 hr 25 mins
Category: Carrot Cake
Calories: 643 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
2. 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.
3. 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.
4. 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.

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Add flour mixture, pineapple, carrots and walnuts; stir well. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in …

Rating: 4.2/5(114)
Total Time: 1 hr 30 mins
Servings: 16
Calories: 2360 per serving

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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

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For cake: Preheat oven to 350. Generously grease a 9x13 baking dish or 2 9" cake pans. Sift flour, baking soda, cinnamon and salt together. Set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.

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My carrot cake recipe is extremely moist, due in part to the use of vegetable oil in it. Using oil (whether vegetable, canola, olive, or coconut) instead of butter keeps the cake lighter and more tender than melted butter would. For an even healthier carrot cake, replace all of the oil with an equal amount of unsweetened applesauce.

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Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

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Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake.

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How to Make Carrot Cake: 1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 2. Combine dry ingredients: In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix

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Best carrot cake recipe, it has all the key ingredients: carrots, coconut, raisins,pineapple, buttermilk and uses minimum oil. Very moist and is the best tasting carrot cake. Because of my personal taste, on the spices I used: 1 1/2t cinnamon, 1/4t ginger, 1/2t cardamon.

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Garden parties, baby showers, ladies luncheons – all are a fantastic occasion (and great excuse!) to dig for Mama's tattered recipe cards and bake. This carrot cake is one of our all-time favorites. Made with grated carrots, pieces of Granny Smith apple, and sweetened coconut, the resulting cake layers are moist, sweet, and soft.

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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

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Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans. 3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between

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Cake: Cream sugar and oil. Add eggs, one at a time. Add rest of ingredients. Mix well. Bake 1 hour at 350 degrees in a greased tube pan. Icing: Mix all ingredients in saucepan and bring to a boil. Pour over cake. Let stand until cold.

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Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.

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Preheat oven to 350 degrees F. Coat two (9-inch) round cake pans with cooking spray. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt; mix well. In a large bowl, combine remaining ingredients except frosting. Stir flour mixture into carrot mixture until well combined. Divide batter between cake pans.

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Get Carrot Cake Recipe from Food Network. 1. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking pan with vegetable spray; line it with a piece of parchment paper, leaving an 1 …

Author: Food Network Kitchen
Steps: 8
Difficulty: Easy

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Frequently Asked Questions

How do you make a homemade carrot cake?

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.
  • Add in the eggs and stir until just combined.
  • Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. ...
  • Fold in your grated carrots.
  • Pour mixture into a greased 9x13 pan.

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How to make the perfect carrot cake?

Perfect Carrot Cake

  • To start, preheat the oven to 350°F. ...
  • Sift the flour, baking powder, baking soda, ginger, and salt onto a large paper plate.
  • Beat together orange zest, fresh grated ginger, granulated sugar and vegetable oil in a large mixing bowl with a whisk. ...
  • Divide the batter between the two pans. ...
  • Transfer cakes to a wire rack to cool. ...

What is the best carrot cake?

The best carrot cake for afternoon tea

  1. WINNER: M&S Carrot Cake. A clear winner for its moist, gently spiced, warming vanilla sponge and juicy raisins, perfectly balanced by the indulgent thick cream cheese frosting.
  2. RUNNER-UP: Tesco Finest Carrot Cake. Sweet sultanas and brown sugar give this sponge a lovely flavour with a zingy orange cream cheese frosting.
  3. COOK Triple Layered Carrot Cake. ...

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Does carrot cake really have carrots in it?

The sweetness of the sugars helps define the flavor of carrots. The remainder of the flavor comes from a wide range of molecules, that combined make up less than 1% of a carrot. Carrot cake A sturdy vegetable. Carrots are sturdy and their composition makes them very suitable for long term storage. This has always been a major advantage of carrots.

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