Blue Ribbon Carrot Cake

Blue Ribbon Carrot Cake


  • 2 cups flour
  • 2 tsps soda
  • 1/2 tsp salt
  • 2 tsps ground cinnamon
  • 3 eggs, well beaten
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 cups sugar
  • 2 tsps vanilla extract
  • 1 8-oz can crushed pineapple, drained
  • 2 cups grated carrots
  • 1 3-1/3-oz can flaked coconut
  • 1 cup chopped walnuts
  • Buttermilk Glaze
  • Orange-Cream Cheese Frosting


Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in four mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter in to 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Buttermilk Glaze 1 cup sugar 1/2 tsp soda 1/2 cup buttermilk 1/2 cup butter 1 Tbs light corn syrup 1 tsp vanilla extract Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Orange-Cream Cheese Frosting 1/2 cup butter, softened 8 oz cream cheese, softened 1 tsp vanilla extract 2 cups sifted powdered sugar 1 tsp grated orange rind 1 tsp orange juice Combine butter and cream cheese, beating until light and fluffy. Add vanilla powdered sugar, rind and juice; beat until smooth.

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