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Blue Ribbon Carrot Cake

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --Cake--

  3. 2 cups flour

  4. 2 tsp soda

  5. 1/2 tsp salt

  6. 2 tsp ground cinnamon

  7. 3 eggs, well beaten

  8. 3/4 cup vegetable oil

  9. 3/4 cup buttermilk

  10. 2 cups sugar

  11. 2 tsp vanilla extract

  12. 1 8 oz can crushed pineapple, drained

  13. 2 cups grated carrots

  14. 1 3 1/3 oz can flaked coconut

  15. 1 cup chopped walnuts

  16. -- Buttermilk Glaze--

  17. 1 cup sugar

  18. 1/2 tsp soda

  19. 1/2 cup buttermilk

  20. 1/2 cup butter

  21. 1 Tb light corn syrup

  22. --Orange-Cream Cheese Frosting--

  23. 1/2 cup butter, softened

  24. 1 8 oz package cream cheese, softened

  25. 1 tsp vanilla extract

  26. 2 cups sifted powdered sugar

  27. 1 tsp grated orange rind

  28. 1 tsp orange juice

Instructions Jump to Ingredients ↑

  1. Combine flour, soda, salt, and cinnamon; set aside.

  2. 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.

  3. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted incenter comes out clean. Immediately spread Buttermilk Glaze evenly overlayers. Cool in pans 15 minutes; remove from pans, let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top andsides of cake. Store cake in refrigerator.

  4. Buttermilk glaze - Combine sugar, soda, buttermilk, butter and corn syrup in Dutch oven.

  5. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla.

  6. 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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