Blue Ribbon Carrot Cake
Blue Ribbon Carrot Cake recipe
Yield
16 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 3 | large |
eggs
well beaten |
|
| 177 | ml |
vegetable oil
|
|
| 177 | ml |
buttermilk
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
pineapple, canned, crushed
drained |
|
| 473 | ml |
carrots
grated |
|
| 101.2 | ml/g |
coconut, shredded (desiccated)
|
|
| 237 | ml |
walnuts
chopped |
|
| Buttermilk glaze | |||
| 237 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
buttermilk
|
|
| 118 | ml |
butter
|
|
| 15 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| Orange cream cheese frosting | |||
| 118 | ml |
butter
softened |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
sifted |
|
| 5 | ml |
orange zest
grated |
|
| 5 | ml |
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.
