The Blue Ribbon Carrot Cake

Diane Audette


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.


★★★★★ 2 votes

1 Hr 15 Min
45 Min


  • 1 c
    granulated sugar
  • 1/2 tsp
    baking soda
  • 1/2 c
  • 1/2 stick
  • 1 Tbsp
    light corn syrup
  • 1 tsp
    vanilla extract

  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
  • 1/2 tsp
  • 3
  • 3/4 c
    vegetable oil
  • 3/4 c
  • 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

  • 1/2 stick
    butter, softened
  • 1 8oz pkg
    cream cheese, softened
  • 1 tsp
    vanilla extract
  • 2 c
    powdered sugar
  • 1 tsp
    orange juice, fresh

How to Make The Blue Ribbon Carrot Cake


  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.

Printable Recipe Card

About The Blue Ribbon Carrot Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtags: #moist #rich #decadent

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