Blue Ribbon Carrot Cake Recipe

  1. Combine flour, soda, salt, and cinnamon; set aside.
  2. Combine Large eggs, oil, buttermilk, sugar and vanilla; beat till smooth.
  3. Stir in flour mix, pineapple, carrots, coconut, and minced walnuts.
  4. Pour batter in to 2 greased and floured 9 inch round cake pans.
  5. Bake at 350 degrees for 35 to 40 min or possibly till a wooden pick inserted in center comes out clean.
  6. Immediately spread Buttermilk Glaze proportionately over layers.
  7. Cold in pans 15 min; remove from pans, let cold completely.
  8. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.
  9. Store cake in refrigerator.
  10. Buttermilk Glaze: Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven.
  11. Bring to a boil; cook 4 min, stirring often.
  12. Remove from heat, and stir in vanilla.
  13. Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating till light and fluffy.
  14. Add in vanilla powdered sugar, rind and juice; beat till smooth.

flour, soda, salt, cinnamon, eggs, vegetable oil, buttermilk, sugar, vanilla, pineapple, carrots, flaked coconut, walnuts, sugar, soda, buttermilk, butter, corn syrup, vanilla, butter, cream cheese, vanilla, powdered sugar, orange rind, orange juice

Taken from cookeatshare.com/recipes/blue-ribbon-carrot-cake-87623 (may not work)

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