Blue Ribbon Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting
Twirl and Taste
Twirl and Taste
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Ingredients

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup golden raisins
  • 4 eggs
  • 1-1/2 cups white sugar
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 cup pecans, toasted and chopped
  • Buttermilk Glaze
  • 1 cup sugar
  • 1-1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter or margarine
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes Remove from heat, and stir in vanilla.
  • Cream Cheese Frosting
  • 3/4 cup butter or margarine, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 3 cups sifted powdered sugar
  • 1-1/2 teaspoons vanilla
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Instructions

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