Maybe I did something wrong as I did not like this glaze. I could taste the baking soda, and that was unpleasant. Unfortunately I had drizzled it over the carrot cake without having tasted it first. Big mistake. It ruined the taste of the cake. What is the function of the baking soda in this glaze? Is it necessary to include it? In any case, one and a half teaspoons seems rather a lot. There is another similar recipe on this site that only has a quarter of a teaspoon of baking soda in it. I shall try that one next time.
Photo: Tina Cornett; Styling: Leslie Byars Simpson
This recipe goes with Best Carrot Cake
Yield: 1 1/2 cups
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 cup buttermilk
- 1/2 cup butter or margarine
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This