Blue Ribbon Carrot Cake

2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
3 eggs, well beaten
3/4 c. vegetable oil
3/4 c. buttermilk
2 c. sugar
2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, drained
2 c. grated carrots
1 (3 1/2 oz.) can flaked coconut
1 c. chopped walnuts
Buttermilk Glaze (recipe follows)
Orange-Cream Cheese Frosting (recipe follows)

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 into 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 and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Yield: One 2-layer cake.

Buttermilk Glaze:
1 c. sugar
1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract

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. Yield: about 1-1/2 cups.

Orange-Cream Cheese Frosting:
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
2 c. sifted powdered sugar
1 tsp. orange juice
1 tsp. grated orange rind
Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice and rind; beat until smooth. Yield: enough for 1 (2-layer) cake.

 

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage