You probably didn't cook it long enough. This happened to me the first time as well. I cooked it longer the second time, making sure all the foam was cooked off. It really puts this cake over the top. It adds richness ams keeps it incredibly moist.
This is a great glaze and anyone who is having issues is doing something wrong. :-( The instructions could stand to be more detailed granted, but the recipe is great. I've made this 3 times and it's perfect everytime, however i am a pastry chef so I probably understand more than most what is suppose to be happening in this recipe. Watch it closely as it warms up, when it starts to foam and boil stir it fairly consistently and turn the heat down so that it doesn't foam up too big and boil over, you want just enough heat to keep it boiling. It will be bitter from the baking soda at first but allow it to cook, set your timer for 4 minutes. You should see the color begin to get a little creamier in color as it cooks. Once you take it off the heat continue to stir a bit until the foam subsides and add the vanilla. The cake is pretty moist but if you're not doing this step you are so missing out! This cake is perfection with the glaze. Pour it over the cake while everything is still hot. It will still be runny and that's okay, it's suppose to soak into the cake. You truly are doing yourself an injustice if you skip this buttermilk glaze!!!!
I made this a couple of months ago & It was absolutely delicious!!! I had never made one before, but I will tell you that my family and I loved it!!! This will be my go to carrot cake. It really is like a Gourmet cake.
Just glazed my carrot cakes. First time making this recipe. The glaze came out like melted caramel...nice and thick and delicious! I couldn't stop eating it while I glazed my cakes! I constantly stirred until at a full boil and then stirred away for a full 4 minutes. I was a little worried when it started turning brown, but kept at anyways and it paid off. Drizzled perfectly on my cakes and did I mention it was out of this world tasty! Yum!
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.
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