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Blue Ribbon Carrot Cake
Source of Recipe
Unknown
List of Ingredients
INGREDIENTS FOR CAKE:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8-ounce) can crushed pineapple, drained
2 cups carrots, grated
3-1/2 ounces flaked coconut, optional
1 cup walnuts, coarsely chopped
INGREDIENTS FOR GLAZE:
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (1/2 stick)
1 tablespoon light corn syrup
1 teaspoon vanilla
INGREDIENTS FOR FROSTING:
1/2 cup butter (1 stick), softened
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
3 3/4 cups (1 lb.) powdered sugar
2 teaspoons freshly-squeezed orange juice
1 teaspoon orange peel, grated
Recipe
TO PREPARE:
Preheat oven to 350°.
Generously grease a 9 x 13-inch baking pan.
TO PREPARE CAKE:
Sift flour, baking soda, cinnamon and salt together; set aside.
In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots,
coconut and walnuts; stir well.
Pour into prepared pan. Bake 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
TO PREPARE BUTTERMILK GLAZE:
In a small saucepan over high heat, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 4 minutes, stirring occasionally. Remove from heat and stir in vanilla. Set glaze aside until cake is baked.
Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes.
FROSTING:
In a large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set.
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