BLUE RIBBON CARROT CAKE
2 cups All-purpose Flour
2 tsp Baking Soda
1/2 tsp Salt
2 tsp Ground Cinnamon
3 Eggs (well beaten)
3/4 cup Vegetable Oil
3/4 cup Butter Milk
2 cups Sugar
2 tsp Vanilla Extract
1 8 oz. can Crushed Pineapple, (drained)
2 cups Grated Carrots
1 3 1/2 oz. can Flaked Coconut
1 cup Chopped Walnuts
- Buttermilk Glaze -
- Orange-Cream Cheese Frosting -
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 for 35 to 40 min. or until a wooden pick inserted into the middle comes out clean.
Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
- BUTTERMILK GLAZE -
1 cup Sugar
1/2 tsp Baking Soda
1/2 cup Buttermilk
1/2 cup Butter
1 Tbls Light Corn Syrup
1 tsp Vanilla Extract
Combine sugar, soda, buttermilk, butter and
corn syrup in a Dutch oven. Bring to a boil
and cook 4 minutes, stirring often. Remove
from heat and stir in vanilla.
- ORANGE-CREAM CHEESE FROSTING -
1/2 cup Butter (softened)
8 oz. Cream Cheese (softened)
1 tsp Vanilla Extract
2 cups Powdered Sugar (sifted)
1 tsp Grated Orange Rind
1 tsp Orange Juice
Combine butter and cream cheese beating until
light and fluffy. Add vanilla, powdered sugar,
rind, and juice; beat until smooth.