Dessert Recipes

Buttermilk Carrot Cake
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  • 2 cups all-purpose flour
    2 tsp. baking soda
    2 tsp. cinnamon
    1/2 tsp. salt
    3 eggs
    3/4 cup oil
    3/4 cup Swiss Valley Farms buttermilk
    2 cups sugar
    2 tsp. vanilla extract
    1 can (8 oz.) crushed pineapple
  • drained
    2 cups grated carrots
    3/4 cup shredded coconut
    1 cup coarsely chopped nuts
    Buttermilk Glaze
    • ? cup sugar ? cup (1 stick) Swiss Valley Farms butter ? cup Swiss Valley Farms buttermilk 1 tbsp. dark corn syrup ? tsp. baking soda 1 tsp. vanilla extract
      Cream Cheese Frosting
      • 1 pkg. (8 oz) Swiss Valley Farms cream cheese
      • softened ? cup (1 stick) Swiss Valley Farms butter
      • softened 2 cups confectioners sugar 1 tsp. vanilla extract

      Sift together flour, baking soda, cinnamon and salt; set aside. In a large bowl, beat eggs about 1 minute. Add oil, buttermilk, sugar and vanilla, mixing well. Stir in remaining ingredients until well blended, pour into well buttered 9 x 13'-inch baking pan. Bake in a preheated 350 degree oven 55 minutes or until pick inserted in center comes out clean. Prepare glaze while cake bakes*. Slowly pour over hot cake. Cool cake in pan. Frost the cake with cream cheese frosting**.
      *Buttermilk Glaze
      In 2-quart saucepan, combine all ingredients except vanilla. Bring to a boil. Cook and stir occasionally 5 minutes. Remove from heat and stir in vanilla.
      **Cream Cheese Frosting
      Beat cream cheese and butter until fluffy. Add sugar and vanilla, mixing until smooth.
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