Blue ribbon carrot cake

Yield: 1 Cake

Measure Ingredient
2 cups Flour
2 teaspoons Soda
½ teaspoon Salt
2 teaspoons Ground cinnamon
3 \N 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




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.

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