Blue Ribbon Carrot Cake

75 minutes Prep: 30 minutes Cook: 45 minutes

2483 calories per serving view nutrition facts

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2	cups	flour, all-purpose
2	teaspoons	baking soda
1/2	teaspoon	salt
2	teaspoons	cinnamon	ground
3	large	eggs	well beaten
3/4	cup	vegetable oil
3/4	cup	buttermilk
2	cups	sugar
2	teaspoons	vanilla extract
8	ounces	pineapple, canned, crushed	drained
2	cups	carrots	grated
3 1/2	ounces	coconut flakes
1	cup	walnuts	chopped

Buttermilk glaze
1	cup	sugar
1/2	teaspoon	baking soda
1/2	cup	buttermilk
1/2	cup	butter
1	tablespoon	corn syrup, light
1	teaspoon	vanilla extract

Orange cream cheese frosting
1/2	cup	butter	softened
8	ounces	cream cheese	softened
1	teaspoon	vanilla extract
2	cups	powdered sugar	sifted
1	teaspoon	orange zest	grated
1	teaspoon	orange juice

Combine flour, soda, salt, and cinnamon; set aside.

Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth.

Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts.

Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350 degrees F for 35-40 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, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.

Store cake in refrigerator.

Buttermilk Glaze.

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.

Combine butter and cream cheese, beating until light and fluffy.

Add vanilla, powdered sugar, rind, and juice; beat.

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Serving Size 718g

Amount per Serving

Calories 2483 53% of calories from fat