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RECIPE #5400 - IRENE LONG'S BUTTERMILK CARROT CAKE WITH CREAM CHEESE ICING, Friday, July 31, 2015

Posted at 7:44 AM, Jul 31, 2015
and last updated 2015-09-12 05:40:33-04

3 cups grated carrots
2 cups sugar
4 eggs
1 1/2 cups vegetable oil
6 oz can crushed pineapple
1/2 cup nuts
4 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
2 tsp vanilla

Combine first 6 ingredients in mixing bowl. Mix together with wire attachment if possible. Add remaining ingredients. In two 10-inch pans sprayed with baking spray, bake at 350 degrees for 30 minutes or until fully done and firm. Remove from oven and pour on the glaze while hot. Allow cake to fully cool. Remove from pans and ice with cream cheese icing.

NOTE: You can also bake in a tube pan for a pound cake, but omit cream cheese icing.

Buttermilk Glaze
1 cup sugar
1 stick butter
1/2 cup buttermilk
2 Tbsp white corn syrup
1/2 tsp baking soda
1 tsp vanilla
Combine first 5 ingredients. Cook on medium heat for 5 minutes. Add vanilla.

Cream Cheese Icing
2 lb bag of white powdered sugar
1 stick of butter
1 8 oz bar of cream cheese
Orange juice
Mix butter and cream cheese together. Slowly add sugar. Add small amounts of orange juice until consistency is creamy and fluffy. Not too thin. Not too thick.