Buttermilk Carrot Cake
This is a scrumptious treat that has been a favorite of families for generations.—Mrs. Harold Podraza, Houston, Texas
Ingredients
- 2 cups sugar
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon grated orange zest
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1-1/3 cups sweetened shredded coconut
- 1 cup chopped walnuts
- 1 can (8 ounces) crushed pineapple, undrained
- glaze:
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice
- 1 teaspoon grated orange zest
- 4 cups confectioners' sugar
Directions
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1In a bowl, combine the first five ingredients; beat until smooth. Combine flour, cinnamon, baking soda, orange zest and salt; add to buttermilk mixture and mix well. Stir in carrots, coconut, nuts and pineapple. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Place pans on wire racks.
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2In a saucepan, combine the first five glaze ingredients. bring to a boil; cook and stir for 4 minutes. Remove from the heat; add vanilla. Spread over warm cakes. Cool completely before removing from pans.
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3In a bowl, combine the first five frosting ingredients; beat until fluffy. Beat in sugar. Place one cake glaze side up on a serving plate; spread with 1 cup frosting. Repeat layers. Frost top and sides of cake.
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