A long name for a little cupcake huh ? A couple of weeks ago my sister Robin called me on the phone and asked me if I’d make a Carrot cake for her son Andrew, he was coming home and they were having a get together. When did she need? RIGHT AWAY! Sure I’ll make one. To Read More, Click On Recipe Title.
My hubby was defraging the computer, so I went to my Southern Living Cookbook and found this recipe. I started the recipe thinking this is going to be like every other carrot cake I’ve made so no big deal. After I started the recipe I realized there was a glaze, a buttermilk glaze. HUH??? ok so this recipe is different , very different. I made the 3 layers to the cake then started the glaze. OMG!!! This stuff is like heaven!!! It’s made with buttermilk and tastes like caramel, it looks like caramel! After the cakes were made the glaze is drizzled all over the tops of the cakes while they’re hot from the oven. When they cool a little, out of the pans they go to cool completely then they get frosted with the cream cheese frosting. Since the cake was for my sister, I didn’t get to taste it! When I called her to see how the cake was she said….Oh my gosh it was wonderful, so moist , not at all dense like most carrot cakes. Ok that’s it I have to make it again!! But since I already made the cakes I decided to make cupcakes. I drizzled the cuppies with the glaze just like the cakes, straight from the oven. I had to try a cupcake after they cooled without the frosting. It was WONDERFUL!!! You wouldn’t even need the cream cheese frosting!! The glaze seeps down into the cupcake and makes it so moist and delicious! I had a little bit of glaze left and put it on ice cream!! This stuff ROCKS!!! This is THE BEST carrot cake I’ve ever made!
Wanna print just the recipe, click here!
Best Carrot Cake
Southern Living
Found on MyRecipes.com
Ingredients
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 large eggs
* 2 cups sugar
* 3/4 cup vegetable oil
* 3/4 cup buttermilk
* 2 teaspoons vanilla extract
* 2 cups grated carrot
* 1 (8-ounce) can crushed pineapple, drained
* 1 (3 1/2-ounce) can flaked coconut
* 1 cup chopped pecans or walnuts
* Buttermilk Glaze
* Cream Cheese Frosting
Preparation
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Buttermilk Glaze
Ingredients
* 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 extract
Preparation
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
Ingredients
* 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 extract
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Try this delicious recipe for Stuffed French Toast Cupcakes!.
I think I need a carrot cake cupcake. You’ve sold me on how delicious it is and now I must try it.
Everything looks so good! Very well done!
Looks great! Do you know if I can sub in zucchini for the carrots in the cupcake? I am overflowing with squash.
I bet you could Amanda, that’s a great idea!
Geez, I just started to eat broccoli again and that first picture made my mouth water. What a beautiful salad! And those cupcakes are to die for!
Bunny, I almost don’t like coming here…I leaving hungry and overwelmed! :)) I don’t know what to make first as it ALL looks so good!
I’ve heard of that glaze was good.
I’m terrible about overcooking beef and helpful tips?
~ingrid
Everything looks so inviting, doesn’t it?
I prefer the beef teryaki!!
I don’t cook beef often but I like teriyaki chicken, so I think I would like it with beef as well. I love pork and this recipe has a lot of my favourite ingredients. Must try it soon. The cupcakes are to die for.
Between you and Grace over at a Southern Grace I am now jonesing for Carrot Cake.
That is about the best looking cupcake! (The beef and pork look yummy too…but I sure do want a cupcake)
I am intrigued by this buttermilk glaze, and that beef teriyaki looks great. So much better than what you get from take out.
I must try that pork salad when I get back from my vacay. Looks like a wonderful light lunch.
Everything looks so yummy! This is my first time stopping by. I printed out the beef teriyaki recipe — will have to give that a try. Thanks 🙂
Wow everything looks wonderful!I love dishes like beef teriyaki, it’s so easy yet so tasty!
I love th Asian dinners. Quick, easy, tasty! And I’ve been looking for a carrot cupcake recipe – so very timely. Oh! I tried the strawberry tiramisu for my birthday – oh so good!
Hi Claudia, I loved it too!
Happy Belated Birthday!!
Again, other great menu here!!
it all looks great but the thai pork salad really caught my attention!
As usual what an amazing meal. I mean all those flavors and lovely dessert! Gah!
Ok,,, a little of each, but I’ll have 2 of those wonderful carrot cupcakes….. YUM! Everything looks so good!
The carrot cakes sound amazing!! Definitely a must try!