BUTTERMILK GLAZED CARROT CAKE

Sometimes there is nothing better than an unadulterated carrot cake. No frosting, just a simple spiced cake with buttermilk glaze (feel free to add a cream cheese variety, if you must). Here, I make mine in a store-bought cookie tin someone gifted me – I simply washed the cute tin for a rainy day.

Buttermilk Glazed Carrot Cake
Recipe: Candice Hunsinger
Makes: 1 – 6″ round cake, serves 6

Ingredients
CAKE
1/4 c. Vegetable or Canola Oil
1/2 c. Granulated Sugar
1/4 c. Brown Sugar
1 tsp Vanilla Extract
2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp ground Cardamom, optional but highly recommended to add depth of flavor
1/4 tsp Himalayan Pink Salt
2 large Eggs
1 c. shredded Carrots
1 1/4 c. All Purpose Flour
1 tsp Baking Soda

BUTTERMILK GLAZE
1/4 c. Buttermilk
1/2 c. Granulated Sugar
1/4 c. (1/2 stick/2 oz) unsalted Butter
1 1/2 tsp Honey
3/4 tsp Baking Soda
2 tsp Vanilla Extract

Process

1. Preheat oven to 350 degrees and oil a 6″ diameter x 3″ tall round pan or springform or 9″ x 4″ loaf pan, line the bottom with parchment paper, leaving an overhang.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or in a mixing bowl using a wooden spoon, add all of the CAKE INGREDIENTS. Mix until just combined.
3. Bake for 45-50 minutes, rotating halfway through, or until middle no longer sinks when pressed with your finger.
4. 10 minutes before the cake is done baking, make the glaze.
5. Add all of the GLAZE INGREDIENTS, except the vanilla extract, to a large saucepan over medium heat. Boil for 4 minutes, stirring occasionally. Turn the heat off and add the vanilla extract. Stir until the foam is almost completely deflated.
6. Immediately pour the glaze over the cake when it comes out of the oven.
7. Let sit to absorb the glaze, uncovered, for at least 60 minutes or overnight before cutting.