The Blue Ribbon Carrot Cake

Recipe Rating:	2 Ratings5
Category:	Cakes
Keywords:	moist, rich, decadent
Serves:	18-20
Prep Time:	1 Hr 15 Min
Cook Time:	45 Min

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)

Pinched by jjsnc, and 141 more.

Diane Audette

Well Seasoned

Naugatuck, CT (pop. 31,862)

archangel888

Member Since Nov 2011

Diane's Notes:

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.

Directions

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.

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.

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.

Comments

4 comments

Showing OLDEST First
(Switch to Newest First)

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!