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.