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BLUE RIBBON CARROT CAKE 2 c. all-purpose flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 3 eggs, well beaten 3/4 c. vegetable oil 3/4 c. buttermilk 2 c. sugar 2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, drained 2 c. grated carrots 1 (3 1/2 oz.) can flaked coconut 1 c. 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 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 and let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Yield: One 2-layer cake. Buttermilk Glaze: 1 c. sugar 1/2 tsp. baking soda 1/2 c. buttermilk 1/2 c. butter 1 Tbsp. light corn syrup 1 tsp. vanilla extract 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. Yield: about 1 1/2 cups. Orange-Cream Cheese Frosting: 1/2 c. butter, softened 1 (8 oz.) pkg. cream cheese, softened 1 tsp. vanilla extract 2 c. sifted powdered sugar 1 tsp. orange juice 1 tsp. grated orange rind Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice and rind; beat until smooth. Yield: enough for 1 (2-layer) cake. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |