Buttermilk Carrot Cake With Glaze

• cake
• 2 cups all-purpose flour
• 1 12 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 12 teaspoon salt
• 34 cup buttermilk
• 3 eggs, Beaten to Blend
• 12 cup vegetable oil
• 2 teaspoons vanilla
• 2 cups carrots, Peeled and Finely Shredded
• 1 cup walnuts, Chopped (I usually substitute Pecans)
• buttermilk glaze
• 23 cup sugar
• 13 cup butter, Melted
• 13 cup buttermilk
• 2 tablespoons white corn syrup
• 14 teaspoon baking soda
• 12 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. Combine first five ingredients in medium bowl.
3. Stir together buttermilk, eggs, oil, and vanilla in large bowl.
4. Add dry ingredients and stir until well blended.
5. Mix in carrots and walnuts.
6. Pour batter into 9x13 glass oven proof baking dish.
7. I also use 9 inch square cake pans with good luck.
8. Bake 45 minutes or until tester inserted in center comes out clean.
9. Cool then drizzle with hot buttermilk glaze.
10. Buttermilk Glaze Instructions:.
11. Combine first five ingredients in heavy medium sauce pan.
12. Bring to boil over medium heat, stirring frequently.
13. Boil until slightly thickened, about five minutes.
14. Remove from heat.
15. Stir in vanilla.
16. Pour over cake immediately.
17. Cool slightly before serving.
18. Makes 1 1/4 cups glaze.

cake, flour, sugar, cinnamon, baking soda, salt, buttermilk, eggs, vegetable oil, vanilla, carrots, walnuts, buttermilk glaze, sugar, butter, buttermilk, white corn syrup, baking soda, vanilla

Taken from www.food.com/recipe/buttermilk-carrot-cake-with-glaze-402381 (may not work)