MENU
 
 
 
 

  • Blue Ribbon Carrot Cake

    0 votes
    Blue Ribbon Carrot Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. Flour
    • 2 tsp Soda
    • 1/2 tsp Salt
    • 2 tsp Grnd cinnamon
    • 3 x Large eggs, well beaten
    • 3/4 c. Vegetable oil
    • 3/4 c. Buttermilk
    • 2 c. Sugar
    • 2 tsp Vanilla extract
    • 8 ounce Can crushed pineapple, liquid removed
    • 2 c. Grated carrots
    • 3 1/3 ounce Can flaked coconut
    • 1 c. Minced walnuts
    • 1 c. Sugar
    • 1/2 tsp Soda
    • 1/2 c. Buttermilk
    • 1/2 c. Butter
    • 1 Tbsp. Light corn syrup
    • 1 tsp Vanilla extract
    • 1/2 c. Butter, softened
    • 8 ounce Cream cheese, softened
    • 1 tsp Vanilla extract
    • 2 c. Sifted powdered sugar
    • 1 tsp Grated orange rind
    • 1 tsp Orange juice

    Directions

    1. Combine flour, soda, salt, and cinnamon; set aside.
    2. Combine Large eggs, oil, buttermilk, sugar and vanilla; beat till smooth. Stir in flour mix, pineapple, carrots, coconut, and minced walnuts. Pour batter in to 2 greased and floured 9 inch round cake pans.
    3. Bake at 350 degrees for 35 to 40 min or possibly till a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze proportionately over layers. Cold in pans 15 min; remove from pans, let cold completely.
    4. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
    5. Buttermilk Glaze: Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to a boil; cook 4 min, stirring often. Remove from heat, and stir in vanilla.
    6. Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating till light and fluffy. Add in vanilla powdered sugar, rind and juice; beat till smooth.

    Similar Recipes

    Leave a review or comment