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Print This Delicious and Healthy Black Walnut Carrot Cake Recipe

Black Walnut Carrot Cake with Buttermilk Glaze Recipe

Grated carrots using a hand grater have more moisture in them than if you use a food processor.
Black walnut carrot cake stays moist and has that fantastic black walnut flavor. This is the all American carrot cake with buttermilk glaze.

3 cups Grated carrots
4 Eggs
1 1/2 cups Oil
2 cups Sugar
2 cups Sifted flour
1 cup Chopped black walnuts
1 tsp Vanilla
1/4 tsp Black walnut extract
1 tsp Cinnamon

Buttermilk Glaze

1/2 cup Buttermilk
1 cup Sifted powdered sugar
1/2 tsp Baking soda
1 Tb White corn syrup

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat oven to 350° and grease your pan.

Mix together all black walnut carrot cake ingredients. Bake carrot cake for 90 minutes.

Remove cake from oven and while cake is still hot, glaze with buttermilk glaze.

Buttermilk Glaze Directions:

Blend well and pour buttermilk glaze on top of hot carrot cake. Let stand for 1 hour. Remove carrot cake with Buttermilk Glaze from pan and serve.

Serves 12
Nutrition facts:
Serving Size 157 g
Amount Per Serving Calories 592
Calories from Fat 317
Total Fat 35.3g 54%
Saturated Fat 4.4g 22%
Cholesterol 55mg 18%
Sodium 103mg 4%
Total Carbohydrates 64.8g 22%
Dietary Fiber 2.1g 9%
Sugars 45.6g
Protein 7.1g
Vitamin A 93% • Vitamin C 3% • Calcium 4% • Iron 9%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!