Buttermilk-Carrot Cake

Recipe Ingredients

		Cake
		Butter - for preparing pan
2 cups	125g / 4.4oz	Flour - plus more
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
3		Eggs
2 cups	396g / 13oz	Sugar
3/4 cup	177ml	Oil
3/4 cup	177ml	Buttermilk
2 teaspoons	10ml	Vanilla extract
1		Crushed pineapple - (8 1/4 oz) - well drained
2 cups	220g / 7.8oz	Grated carrots
1 cup	146g / 5.1oz	Chopped nuts
1 1/2 cups	139g / 4.9oz	Sweetened flaked coconut
		Buttermilk Frosting
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Buttermilk
1/2 cup	99g / 3.5oz	Butter
1 tablespoon	15ml	Light corn syrup
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Vanilla

Recipe Instructions

For the Cake: Heat the oven to 350 degrees. Lightly butter and flour a 13-by-9-inch baking pan. Set aside.

Sift together the flour, baking soda, cinnamon and salt in a bowl. Set aside.

Beat the eggs and sugar until light, about 3 to 4 minutes. Beat in the oil, buttermilk and vanilla. Stir in the flour mixture just until blended. Gently stir in the pineapple, carrots, nuts and coconut.

Pour batter into prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes.

For the Buttermilk Frosting: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a saucepan. Bring to boil. Boil 5 minutes. Remove from the heat and stir in the vanilla.

Pierce the hot cake all over with a fork. Pour the frosting over the top. Let stand until cool.

This recipe yields 12 to 16 servings.

Each of 16 servings: 467 calories; 374 mg sodium; 55 mg cholesterol; 24 grams fat; 7 grams saturated fat; 59 grams carbohydrates; 5 grams protein; 2.03 grams fiber.

Source:
The Los Angeles Times, 06-05-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.