Spring Entertaining: Petite Buttermilk Carrot Cake

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Spring Entertaining

Southern Socials 

Petite Buttermilk Carrot Cake

Spring is a wonderful time to enjoy carrots in many ways from scrumptious side dishes such as Ginger-Lemon Glazed Carrots & Roasted Beets & Carrots to celebratory cakes. One versatile batter can produce a variety of entertaining options. Petite Buttermilk Carrot Cake is prepared in a 6-inch cake pan & the beauty is that a little goes a long way. If you’ve been hesitant to bake a cake from scratch because it requires a lot of steps or something a bit smaller than the typical layer cake is desired, this recipe is for you. It foregoes the heavy cream cheese frosting loaded with fat & calories to allow the cake to shine & just a smattering of Cream Cheese Glaze is all that is needed to add a simple garnish of pecan halves. Try my design or consider piping the glaze around the outer perimeter of the cake for a ring of them instead. Learn how to bake a classic seasonal cake everyone will love. 

How To Make Petite Buttermilk Carrot Cake By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Instructional Magazine RebeccaGordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine How To Make Miniature Carrot Cake Loaves By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickPetite Buttermilk Carrot Cake
makes 1 {6-inch} cake

3/4 cups dark brown sugar
1/3 cup whole buttermilk
1/4 cup melted butter
1 1/2 tsp fresh lemon juice
1 tsp vanilla extract
1 egg
1 cup all purpose flour
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
3/4 tsp baking soda
1/4 tsp kosher salt
1 1/4 cups grated carrot, about 3
Cream Cheese Glaze

Toasted pecan halves 

Preheat the oven to 350 degrees. Lightly grease a 6-inch cake pan. Line the bottom with parchment paper & lightly grease. Set aside. Combine the brown sugar, the buttermilk, the butter, the lemon juice, the vanilla & the egg in a large mixing bowl. Blend on Low speed with an electric hand-mixer just until combined. Whisk together the flour, the cinnamon, the pumpkin pie spice, the baking soda & the salt in a small bowl. Add to the buttermilk mixture all at once. Blend on Low speed just until combined. Fold in the carrot using a rubber spatula. Portion the batter into the prepared pan. Place the pan on a quarter sheet pan & drop it about an inch from the countertop surface three times to settle the air bubbles to ensure an even rise during baking.

Bake 55 to 60 minutes or until a wooden pick tests clean. Let stand 5 minutes. Remove the cake from the pan then remove the parchment paper. Invert the cake onto a wire rack to cool completely, about 1 1/2 hours. Prepare the Cream Cheese Glaze as directed & pipe oval shapes. Top with toasted pecan halves. Let stand until set, about 1 hour. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Cream Cheese Glaze

Cream Cheese Glaze is easy to make & uses meringue powder in order to aide in the glaze setting over the cake. It will keep pecan halves in place beautifully. Meringue powder may be used when preparing Classic Royal Icing for iced & decorated Christmas & spring inspired sugar cookie designs. Learn more about this baking staple by looking to The Basics: Meringue Powder. 

Cooking-Tutorials-Rebecca-Gordon-Cream-Cheese-Glaze-Buttermilk-Lipstick-How-To-Use-Meringue-Powder-Baking-Tutorials-Culinary-Techniques-RebeccaGordon-Southern-Hostess-Southern-Entertaining-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabama

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 Beat 2 cups powdered sugar, 2 tablespoons softened cream cheese, 2 tablespoons buttermilk, 1 teaspoon fresh lemon juice & 1/2 teaspoon meringue powder with an electric mixer until well blended & fluid. Portion the mixture in a piping bag & snip a small hole in the end. Makes 1 cup. Use as directed.

The Tune
“Skylark” Anita O’Day

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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