Blue Ribbon Carrot Cake

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.