Blue Ribbon Carrot Cake
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Blue Ribbon Carrot Cake
Cake 2 c Flour 2 ts Soda 1/2 ts Salt 2 ts Ground cinnamon 3 Eggs, well beaten 3/4 c Vegetable oil 3/4 c Buttermilk 2 c Sugar 2 ts Vanilla extract 8 oz Can crushed pineapple, drained 2 c Grated carrots 3 1/3 oz Can flaked coconut 1 c Chopped walnuts Buttermilk Glaze 1 c Sugar 1/2 ts Soda 1/2 c Buttermilk 1/2 c Butter 1 tb Light corn syrup 1 ts Vanilla extract Orangecream Cheese Frosting 1/2 c Butter, softened 8 oz Cream cheese, softened 1 ts Vanilla extract 2 c Sifted powdered sugar 1 ts Grated orange rind 1 ts 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. |