the blue ribbon carrot cake

Name: The Blue Ribbon Carrot Cake
Prep time: 1 h 15 min
Cook time: 45 min
Yield: 18
Cuisine: American
Ingredients: 1 cup(s) granulated sugar; 1/2 teaspoon(s) baking soda; 1/2 cup(s) buttermilk; 1/2 stick(s) butter; 1 tablespoon(s) light corn syrup; 1 teaspoon(s) vanilla extract; ## GLAZE (ABOVE); 2 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 3 - eggs; 3/4 cup(s) vegetable oil; 3/4 cup(s) buttermilk; 2 cup(s) granulated sugar; 2 teaspoon(s) vanilla extract; 1 8oz can(s) crushed pineapple; 2 cup(s) grated carrots; 3 1/2 ounce(s) shredded coconut; 1 cup(s) chopped walnuts; ## CAKE (ABOVE); 1/2 stick(s) butter, softened; 1 8oz package(s) cream cheese, softened; 1 teaspoon(s) vanilla extract; 2 cup(s) powdered sugar; 1 teaspoon(s) orange juice, fresh; ## FROSTING (ABOVE)

(2 RATINGS)

274 Pinches 4 Photos

Diane Audette

Naugatuck, CT

Updated on Jan 15, 2012

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.

Rate

So good you can't stop eating it. This doesn't last long in my house or workplace lol.

prep time 1 Hr 15 Min

cook time 45 Min

method Bake

yield 18-20 serving(s)

Ingredients

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 stick butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
GLAZE (ABOVE)
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 - eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 8oz cans crushed pineapple
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup chopped walnuts
CAKE (ABOVE)
1/2 stick butter, softened
1 8oz packages cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon orange juice, fresh
FROSTING (ABOVE)

How To Make the blue ribbon carrot cake

Step 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.

Step 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.
Step 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.
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