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Blue Ribbon Carrot Cake
Author/Submitted by: gbeard@ibm.net (Gina Beardsley)
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 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 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
Directions:
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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