Blue Ribbon Carrot Cake

Course : Cakes
Serves: 1 cake
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2 cups flour
2 teaspoon soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
3 large eggs, well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoon vanilla extract
8 ounces crushed pineapple, drained
2 cups grated carrots
3 1/3 ounces flaked coconut
1 cup chopped walnuts
---Buttermilk Glaze-----
1 cup sugar
1/2 teaspoon soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoons light corn syrup
1 teaspoon vanilla extract
-----Orange-Cream Cheese Frosting-----
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange juice

Preparation / Directions:

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 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

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