Best 5 Blue Ribbon Carrot Cake With Buttermilk Glaze Recipes
Looking to bake a carrot cake that will take first prize at the county fair? You've come to the right place! Our blue ribbon carrot cake recipe is moist, flavorful, and topped with a creamy buttermilk glaze that will make your taste buds sing. With just a few simple ingredients and a little bit of time, you can create a carrot cake that will wow your friends and family. So grab your apron and preheat your oven, because it's time to bake a blue ribbon carrot cake!
Check out the recipes below so you can choose the best recipe for yourself!
BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]
From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 20-24 serving(s)
Number Of Ingredients 26
Steps:
- For Buttermilk Glaze:.
- In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
- Bring to a boil.
- Cook 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla.
- Set aside until cake is baked.
- For cake:.
- Preheat oven to 350.
- Generously grease a 9x13 baking dish or 2 9" cake pans.
- Sift flour, baking soda, cinnamon and salt together.
- Set aside.
- In large bowl, beat eggs.
- Add oil, buttermilk, sugar and vanilla and mix well.
- Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
- Pour into prepared pan.
- Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
- Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
- For Frosting:.
- In large bowl, cream butter and cream cheese until fluffy.
- Add vanilla, powdered sugar, orange juice and orange peel.
- Mix until smooth.
- Frost cake and refrigerate until frosting is set.
- Serve cake chilled.
BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
CARROT CAKE WITH BUTTERMILK GLAZE
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
Time 1h15m
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 :
BLUE RIBBON CARROT CAKE
The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..
Provided by Grannie B
Categories Dessert
Time 1h10m
Yield 1 cake, 20-24 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
- Sift flour, baking soda, cinnamon and salt together; set aside.
- In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
- Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
- Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
- Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
- Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.
Nutrition Facts : Calories 464.7, Fat 27.4, SaturatedFat 10.9, Cholesterol 65.4, Sodium 378.6, Carbohydrate 52.4, Fiber 1.6, Sugar 40.5, Protein 4.3
CARROT CAKE WITH BUTTERMILK GLAZE
This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important!
Provided by Vseward Chef-V
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray (No need to grease - there is oil in the cake batter).
- In a bowl beat eggs with sugar, oil, buttermilk and vanilla for about 5 minutes (beat for 5 minutes, no less!).
- In another bowl mix together flour, baking soda, cinnamon, and salt; add to the egg mixture *STIR* with wooden spoon until combined.
- Fold in carrots, drained pineapple, coconut and walnuts; mix with wooden spoon until combined.
- Transfer to prepared baking dish.
- Bake for 30 minutes until golden brown. Cover the pan loosley with foil to prevent excess browning. Continue to cook another 25 minutes.
- Buttermilk glaze:.
- In a heavy saucepan bring the sugar, baking soda, butter, buttermilk and corn syrup to a boil over medium-high heat.
- Cook for about 2 minutes add 1/2 cup coconut and 1/2 cup finely chopped walnuts.
- continue to cook another 2 minutes or until the mixture is golden brown.
- Remove from heat and stir in vanilla.
- Poke holes in cake (I use a kabob skewer) Pour buttermilk glaze over hot cake.
- BROIL:.
- Return cake to oven and broil until bubbly -- about 1-2 minutes.
- Cool completely before serving.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your carrot cake.
- Grate your carrots finely. This will help them distribute evenly throughout the cake and prevent them from becoming too chunky.
- Don't overmix the batter. Overmixing can make the cake tough and dense.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from becoming runny.
- Use a generous amount of frosting. Carrot cake is a moist, dense cake that can handle a lot of frosting.
- Decorate the cake with your favorite toppings. Some popular options include chopped walnuts, pecans, or raisins.
Conclusion:
Carrot cake is a classic dessert that is perfect for any occasion. It is moist, delicious, and easy to make. By following these tips, you can make a carrot cake that is sure to impress your friends and family.
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