Carrot Cake With Buttermilk Glaze
Carrot cake is believed to have originated from Europe during the Middle Ages when sugar and sweeteners were scarce, and carrots were used as a substitute for sugar in desserts.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 200 gram Sugar
- 180 ml Vegetable oil
- 3 unit Eggs
- 2 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 120 ml Buttermilk
- 1 teaspoon Vanilla extract
- 100 gram Powdered sugar
Instructions
- Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, cinnamon, and salt. Mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the buttermilk glaze. In a small saucepan, heat the buttermilk over low heat until warm. Remove from heat and stir in the vanilla extract and powdered sugar until smooth.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Pour the buttermilk glaze over the cooled cake, allowing it to soak in.
- Serve and enjoy!
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.