The Blue Ribbon Carrot Cake
light corn syrup
all purpose flour
1 8oz can(s)
3 1/2 oz
1 8oz pkg
cream cheese, softened
orange juice, fresh
1For the cake:
Preheat oven to 350.
Generously grease a 9x13 baking dish or 2 9" cake pans.
Sift flour, baking soda, cinnamon and salt together.
In large bowl, beat eggs.
Add oil, buttermilk, sugar and vanilla and mix well.
Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
Pour into prepared pan.
Bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Ovens vary. Mine takes 40 minutes. While cake is baking, make the glaze.
2For Buttermilk Glaze:.
In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
Bring to a boil.
Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
When cake is done, remove the cake from the oven and pour the glaze onto the hot cake. Allow the cake to absorb glaze, about 15 minutes. Prepare frosting.
In large bowl, cream butter and cream cheese until fluffy.
Add vanilla, powdered sugar, and orange juice.
Mix until smooth.
Frost cake and refrigerate until frosting is set.
Serve cake chilled.
About this Recipe
Nancy R Robeyone - Jan 15, 2012
This recipe ROCKS!!!! Mine is very close, but no OJ in the frosting and no coconut in the batter. Crushed pineapple instead with juice. I hope you win! Saving this!
Kim Biegacki pistachyoo - Jan 16, 2012
Diane Audette archangel888 - May 18, 2012