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Carrot Cake with Buttermilk Glaze is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3 eggs, beaten to blend
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely shredded peeled carrots
1 8-ounce can crushed pineapple drained
1 cup chopped walnuts
Buttermilk Glaze
2/3 cup sugar
1/3 cup butter, melted
1/3 cup buttermilk
2 tablespoons light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
Shred the carrots and chop the walnuts in the food processor.
Preheat oven to 350 degrees. Combine first 5 ingredients in a medium bowl. Stir together buttermilk, eggs, oil and vanilla in a large bowl. Add dry ingredients and stir until well blended. Mix in carrots, pineapple and walnuts. Pour batter into 9 x 13 inch glass baking dish. Bake until tester comes out clean when inserted in the center about 45 minutes. Cool cake. Drizzle with hot Buttermilk Glaze. Let glaze cool before serving.
Glaze:
Combine first 5 ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil until slightly thickened, about 5 minutes. Remove from heat. Stir in vanilla. Use glaze immediately.
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