CARROT CAKE GLAZE RECIPES
CARROT BUNDT CAKE WITH GLAZE RECIPE - BAKING.FOOD.COM
Make and share this Carrot Bundt Cake With Glaze recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F.
- Generously grease a bundt pan or a 10-inch tube pan.
- In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
- In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the flour mixture to the egg/oil mixture and beat until just combined.
- Mix in grated carrots and raisins.
- Pour into prepared bundt or tube pan.
- Bake for about 1 hour or until cake tests done.
- Cool cake for about 20 minutes then remove to a wire rack to cool.
- Refrigerate until completely cold.
- For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
- Spread over cold cake.
Nutrition Facts : Calories 543.3, FatContent 22.7, SaturatedFatContent 4.5, CholesterolContent 78.3, SodiumContent 538.5, CarbohydrateContent 82.1, FiberContent 2.2, SugarContent 59.4, ProteinContent 5.7
CARROT CAKE WITH BUTTERMILK GLAZE RECIPE: HOW TO MAKE IT
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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BUTTERMILK GLAZED CARROT CAKE RECIPE - FOOD.COM
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From allrecipes.com
Reviews 4.3
Total Time 35 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Carrot Muffin Recipes
Calories 193.4 calories per serving
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Reviews 4.3
Total Time 35 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Carrot Muffin Recipes
Calories 193.4 calories per serving
- In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
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GLAZED CARROT CAKE RECIPE - COUNTRY LIVING
Linda Drumm of Victor, Idaho shares her winning recipe from our 2005 "Mom's Best Cake Contest." This cake beat out nearly 900 others to become a finalist!
From countryliving.com
Reviews 5
Total Time 1 hours 20 minutes
Category healthy, vegetarian, Barbeque, birthday, dinner party, Father's Day, feed a crowd, Mother's Day, dessert
Calories 575 calories per serving
From countryliving.com
Reviews 5
Total Time 1 hours 20 minutes
Category healthy, vegetarian, Barbeque, birthday, dinner party, Father's Day, feed a crowd, Mother's Day, dessert
Calories 575 calories per serving
- Make the cake: Heat oven to 350°F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the sides and paper and dust with flour. Set aside. Sift the flour, 2 teaspoons baking soda, cinnamon, and salt together in a large bowl. Set aside. Whisk the eggs, oil, 3/4 cup buttermilk, 2 cups granulated sugar, and vanilla extract together until combined, about 2 minutes, and stir into the flour mixture. Add the pineapple, carrots, pecans, raisins, and coconut and stir to combine. Divide the batter between the pans and bake until a wooden skewer inserted into the middle of each cake comes out clean, about 45 minutes. Make the glaze: Eight minutes before the cakes are done, bring the corn syrup, the remaining 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1 cup granulated sugar, and 1/2 cup butter to a medium boil for 3 to 5 minutes. Pour all of the glaze over the hot cakes in their pans. Cool cakes in pans, on a wire rack. Make cream cheese frosting: Place the cream cheese and remaining 1/4 cup butter in a bowl and beat, using a mixer set on high speed, for about 2 minutes. Reduce mixer speed to medium, add the confectioners' sugar and lemon juice, and beat until smooth. Assemble the cake: Unmold cakes and place 1 layer on a cake plate. Spread a third of the cream cheese frosting over the layer, top with the remaining layer. Frost cake top and sides with remaining frosting.
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Reviews 4.3
Total Time 35 minutes
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Calories 193.4 calories per serving
- In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
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Total Time 1 hours 20 minutes
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Reviews 5
Total Time 1 hours 20 minutes
Category healthy, vegetarian, Barbeque, birthday, dinner party, Father's Day, feed a crowd, Mother's Day, dessert
Calories 575 calories per serving
- Make the cake: Heat oven to 350°F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the sides and paper and dust with flour. Set aside. Sift the flour, 2 teaspoons baking soda, cinnamon, and salt together in a large bowl. Set aside. Whisk the eggs, oil, 3/4 cup buttermilk, 2 cups granulated sugar, and vanilla extract together until combined, about 2 minutes, and stir into the flour mixture. Add the pineapple, carrots, pecans, raisins, and coconut and stir to combine. Divide the batter between the pans and bake until a wooden skewer inserted into the middle of each cake comes out clean, about 45 minutes. Make the glaze: Eight minutes before the cakes are done, bring the corn syrup, the remaining 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1 cup granulated sugar, and 1/2 cup butter to a medium boil for 3 to 5 minutes. Pour all of the glaze over the hot cakes in their pans. Cool cakes in pans, on a wire rack. Make cream cheese frosting: Place the cream cheese and remaining 1/4 cup butter in a bowl and beat, using a mixer set on high speed, for about 2 minutes. Reduce mixer speed to medium, add the confectioners' sugar and lemon juice, and beat until smooth. Assemble the cake: Unmold cakes and place 1 layer on a cake plate. Spread a third of the cream cheese frosting over the layer, top with the remaining layer. Frost cake top and sides with remaining frosting.
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From justapinch.com
Reviews 5
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Reviews 5
Category Cakes
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