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    Carrot: Blue Ribbon Carrot Cake

    Source of Recipe

    internet

    List of Ingredients

    2 cups Flour all-purpose
    2 teaspoons Soda
    1/2 teaspoon Salt
    2 teaspoons Cinnamon ground
    3 Eggs well beaten
    3/4 cup Oil vegetable
    3/4 cup Buttermilk
    2 cups Sugar
    2 teaspoons Vanilla extract
    8 ounces Pineapple, crushed drained
    2 cups Carrots grated
    3 1/2 ounces Coconut flaked
    1 cup Walnuts chopped

    BUTTERMILK GLAZE:
    1 cup Sugar
    1/2 teaspoon Soda
    1/2 cup Buttermilk
    1/2 cup Butter
    1 tablespoon Syrup light corn
    1 teaspoon Vanilla extract

    ORANGE-CREAM CHEESE FROSTING
    1/2 cup Butter softened
    8 ounces Cream cheese softened
    1 teaspoon Vanilla extract
    2 cups Sugar, powdered sifted
    1 teaspoon Orange juice
    1 teaspoon Orange rind grated

    Recipe

    Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into 2 greased and floured 9" round cakepans. Bake at 350�F 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, and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

    Buttermilk Glaze: Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Yield: about 1-1/2 cups. Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice, and rind; beat until smooth. Yield: enough for one 2-layer cake.

 

 

 


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