member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Wendy T      

Recipe Categories:

    1st Prize Carrot Cake

    List of Ingredients




    2 cups all-purpose 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 granulated sugar
    2 teaspoons vanilla extract
    1 (8-ounce) can pineapple, crushed and drained
    2 cups carrots, grated
    3-1/2 ounces shredded coconut
    1 cup seedless raisins
    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 cube)
    1 tablespoon light corn syrup
    1 teaspoon vanilla extract

    INGREDIENTS FOR FROSTING:

    1/4 cup butter (1/2 cube), room temperature
    1 (8-ounce) package cream cheese, room temperature
    1 teaspoon vanilla extract
    2 cups powdered sugar
    1 teaspoon freshly-squeezed orange juice
    1 teaspoon orange peel, grated

    TO PREPARE:

    Preheat oven to 350 degrees.

    Generously grease a 9 x 13-inch baking pan or two 9-inch cake
    pans.

    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, raisins and walnuts and 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 5
    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.
    Serve cake chilled.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |