Blue ribbon carrot cake
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Blue ribbon carrot cake
  Cakes    Carrots  
Last updated 6/12/2012 1:09:20 AM. Recipe ID 36242. Report a problem with this recipe.
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      Title: Blue ribbon carrot cake
 Categories: Cakes
      Yield: 1 Cake
      2 c  Flour
      2 ts Soda
    1/2 ts Salt
      2 ts Ground cinnamon
      3    Eggs, well beaten
    3/4 c  Vegetable oil
    3/4 c  Buttermilk
      2 c  Sugar
      2 ts Vanilla extract
      8 oz Can crushed pineapple,
      2 c  Grated carrots
  3 1/3 oz Can flaked coconut
      1 c  Chopped walnuts

MMMMM----------------------BUTTERMILK GLAZE---------------------------
      1 c  Sugar
    1/2 ts Soda
    1/2 c  Buttermilk
    1/2 c  Butter
      1 tb Light corn syrup
      1 ts Vanilla extract

MMMMM----------------ORANGE-CREAM CHEESE FROSTING---------------------
    1/2 c  Butter, softened
      8 oz Cream cheese, softened
      1 ts Vanilla extract
      2 c  Sifted powdered sugar
      1 ts Grated orange rind
      1 ts 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 in to 2 greased and floured 9 inch round cake
  Bake at 350 degrees 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,
  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 until smooth.

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Recipe ID 36242 (Apr 03, 2005)

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