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Blue Ribbon Carrot Cake

Author/Submitted by: (Gina Beardsley)
Servings: 1
Categories: Cakes / Desserts


2  cups  flour
2  tsp  baking soda
1/2  tsp  salt
2  tsp  ground cinnamon
3    eggs, well beaten
3/4  cup  vegetable oil
3/4  cup  buttermilk
2  cups  sugar
2  tsp  vanilla extract
8  oz  crushed pineapple, drained
2  cups  grated carrots
3 1/3  oz  coconut flakes
1  cup  chopped walnuts

Buttermilk Glaze
1  cup  sugar
1/2  tsp  baking soda
1/2  cup  buttermilk
1/2  cup  butter
1  Tbs  light corn syrup
1  tsp  vanilla extract

Orange-Cream Cheese Frosting
1/2  cup  butter, softened
8  oz  cream cheese, softened
1  tsp  vanilla extract
2  cups  sifted powdered sugar
1  tsp  grated orange rind
1  tsp  orange juice

1. Combine flour, soda, salt, and cinnamon; set aside.

2. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter in to 2 greased and floured 9 inch round cake pans.

3. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

4. Buttermilk Glaze - Combine sugar, soda, buttermilk, butter and corn syrup in Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla.

5. Orange Cream Cheese Frosting - Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind and juice; beat until smooth.

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