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Blue Ribbon Carrot Cake

 
144

Blue Ribbon Carrot Cake recipe

Yield

16

servings

Prep

30

min

Cook

45

min

Ready

75

min

Trans-fat Free, High Fiber
 

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
ground
3 large eggs
well beaten
¾ cup vegetable oil
¾ cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
8 ounces pineapple, canned, crushed
drained
2 cups carrots
grated
3 ½ ounces coconut, shredded (desiccated)
1 cup walnuts
chopped
Buttermilk glaze
1 cup sugar
½ teaspoon baking soda
½ cup buttermilk
½ cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Orange cream cheese frosting
½ 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

Directions

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℉ (180℃) F 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, 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.

Sprinkle more toasted walnuts on the sides if desired. Garnish with cute candies if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 248353% of calories from fat
 % Daily Value *
Total Fat 147g 226%
Saturated Fat 64g 320%
Trans Fat 0g
Cholesterol 348mg 116%
Sodium 1322mg 55%
Total Carbohydrate 93g 93%
Dietary Fiber 10g 42%
Sugars g
Protein 57g
Vitamin A 234% Vitamin C 18%
Calcium 25% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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