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Carrot Cake Extraordinaire

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 9 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours
  16 servings
Glazed in tangy caramel, this carrot cake is a beautiful finish to your holiday meal.
For Cake:
3 cups  all-purpose flour
1 tablespoon  baking powder
1/2 teaspoon  salt
1/2 cup  pecans or walnuts toasted (see Tip)
2 cups  sugar
1 cup  fruit puree fat replacement
6 tablespoons  canola oil
2   large eggs
2 large  large egg whites
1 teaspoon  vanilla extract
4 cups  shredded carrots
For Caramel-Buttermilk Glaze:
1 cup  sugar
1/2 cup  buttermilk
1 tablespoon  light corn syrup
1/2 teaspoon  baking soda

Tip: : To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Carrot Cake Extraordinaire Recipe at
To make cake: Preheat oven to 350°F. Coat a tube pan or Bundt pan (10- to 12-cup capacity) with cooking spray. Dust pan with flour, tilting to coat and tapping out the excess.

Whisk flour, baking powder and salt in a bowl. Stir in toasted nuts. Whisk 2 cups sugar, fruit puree fat replacement, oil, eggs, egg whites and vanilla in another bowl until well mixed. Fold in carrots. Add the flour mixture and mix just until completely blended.

Scrape the batter into the prepared pan. Bake until the top springs back when lightly touched in the center, 1 hour to 1 hour and 15 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack, right-side up. Let cool slightly, but not completely, while preparing glaze.

To make caramel-buttermilk glaze: Mix 1 cup sugar, buttermilk, corn syrup and baking soda in a heavy saucepan. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until glaze turns a light caramel color and foaming starts to subside, 10 to 12 minutes. Watch carefully; the mixture can scorch easily.

Place the still-warm cake on the rack over a baking sheet. Poke cake all over with a long skewer. Spoon warm glaze over cake, letting it drip down the sides. Transfer to a serving platter and spoon any glaze that has dripped onto the baking sheet over the cake. Let cake stand for 30 minutes to set glaze.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Beautiful Bundt Cakes
 Crave-Worthy Carrot Cake
Nutrition Facts per Serving
Yield:   16 servings
Calories: 366
Fat. Total: 9g
Protein: 5g
Carbohydrates, Total: 68g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 27mg
Sodium: 262mg
% Cal. from Fat: 22%
Spotlight Recipe Review See all 9 reviews »

Rating: 3
by: Suzanne, TX Reviewed: 12/01/2009
How do you make and how much of the fruit puree
sounds delicious
232 people gave this Cheers. Click here to Cheer this review. Report Violation
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