Blue Ribbon Carrot Cake Recipe

Blue Ribbon Carrot Cake Recipe

Yield: 1 Cake
Recipe by luhu.jp

Ingredients:

CAKE
2 cup: Flour,
2 tsp: Soda,
1/2 tsp: Salt,
2 tsp: Ground cinnamon,
3: Eggs, well beaten
3/4 cup: Vegetable oil,
3/4 cup: Buttermilk,
2 cup: Sugar,
2 tsp: Vanilla extract,
8 ounce: Can crushed pineapple, drained
2 cup: Grated carrots,
3 1/3 ounce: Can flaked coconut,
1 cup: Chopped walnuts,

BUTTERMILK GLAZE
1 cup: Sugar,
1/2 tsp: Soda,
1/2 cup: Buttermilk,
1/2 cup: Butter,
1 tbsp: Light corn syrup,
1 tsp: Vanilla extract,

ORANGE-CREAM CHEESE FROSTING
1/2 cup: Butter, softened
8 ounce: Cream cheese, softened
1 tsp: Vanilla extract,
2 cup: Sifted powdered sugar,
1 tsp: Grated orange rind,
1 tsp: Orange juice,

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 a 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.


Source from luhu.jp