astray recipes: Blue ribbon carrot cake

Categories: Cakes
Yield: 1 Cake

Measure	Ingredient
2 cups	Flour
2 teaspoons	Soda
½ teaspoon	Salt
2 teaspoons	Ground cinnamon
3	Eggs, well beaten
¾ cup	Vegetable oil
¾ cup	Buttermilk
2 cups	Sugar
2 teaspoons	Vanilla extract
8 ounces	Can crushed pineapple, drained
2 cups	Grated carrots
3⅓ ounce	Can flaked coconut
1 cup	Chopped walnuts
1 cup	Sugar
½ teaspoon	Soda
½ cup	Buttermilk
½ cup	Butter
1 tablespoon	Light corn syrup
1 teaspoon	Vanilla extract
½ cup	Butter, softened
8 ounces	Cream cheese, softened
1 teaspoon	Vanilla extract
2 cups	Sifted powdered sugar
1 teaspoon	Grated orange rind
1 teaspoon	Orange juice

CAKE

BUTTERMILK GLAZE

ORANGE-CREAM CHEESE FROSTING

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 in to 2 greased and floured 9 inch round cake pans.

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.

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.

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

blue ribbon carrot cake