The Blue Ribbon Carrot Cake

Diane Audette Recipe

By Diane Audette archangel888

This may have been posted before, but a friend gave me this version from an old cookbook. It's a little involved but well worth the effort.


Recipe Rating:
 2 Ratings
Serves:
18-20
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

1 c
granulated sugar
1/2 tsp
baking soda
1/2 c
buttermilk
1/2 stick
butter
1 Tbsp
light corn syrup
1 tsp
vanilla extract
GLAZE (ABOVE)
2 c
all purpose flour
2 tsp
baking soda
2 tsp
cinnamon
1/2 tsp
salt
3
eggs
3/4 c
vegetable oil
3/4 c
buttermilk
2 c
granulated sugar
2 tsp
vanilla extract
1 8oz can(s)
crushed pineapple
2 c
grated carrots
3 1/2 oz
shredded coconut
1 c
chopped walnuts
CAKE (ABOVE)
1/2 stick
butter, softened
1 8oz pkg
cream cheese, softened
1 tsp
vanilla extract
2 c
powdered sugar
1 tsp
orange juice, fresh
FROSTING (ABOVE)

Directions

1
For 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.

Set aside.

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.
2
For 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.
3
For 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.