Carrot Cake with Buttermilk Glaze
Carrot cake was originally made with carrots as a sweetener during World War II when sugar was rationed.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Carrot Cake with Buttermilk Glaze
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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In a large bowl, combine the grated carrots, flour, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients and mix until well combined.
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Stir in the buttermilk and chopped walnuts.
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Pour the batter into the prepared baking pan and smooth the top.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the buttermilk glaze by whisking together the powdered sugar and lemon juice until smooth.
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Remove the cake from the oven and let it cool in the pan for 10 minutes.
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Poke holes all over the cake using a skewer or fork.
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Pour the buttermilk glaze evenly over the warm cake.
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Allow the cake to cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
