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Blue Ribbon Winning Carrot Cake
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| Ingredients: | |
| 2 Cup | All purpose flour |
| 2 Tsp | Soda |
| 1/2 Tsp | Salt |
| 2 Tsp | Ground cinnamon |
| 3 | Eggs, well beaten |
| 3/4 Cup | Vegetable oil |
| 3/4 Cup | Buttermilk |
| 2 Cup | Sugar |
| 2 Tsp | Vanilla extract |
| 1 Can | Crushed pineapple, drained, -8-oz can |
| 2 Cup | Grated carrots |
| 1 Can | Flaked coconut, 3 1/2-oz can |
| 1 Cup | Walnuts, chopped |
| 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 for 35-40 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. 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. Buttermilk Glaze Ingredients: | |
| 1 Cup | Sugar |
| 1/2 Tsp | Soda |
| 1/2 Cup | Buttermilk |
| 1/2 Cup | Butter |
| 1 Tbl | Light corn syrup |
| 1 Tsp | Vanilla extract |
| Orange Cream Cheese Frosting -Ingredients: | |
| 1/2 Cup | Butter, softened |
| 8 Oz | Cream cheese, softened |
| 1 Tsp | Vanilla extract |
| 2 Cup | Powdered sugar, sifted |
| 1 Tsp | Grated orange rind |
| 1 Tsp | Orange juice |
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