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Blue Ribbon Carrot Cake
2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp ground cinnamon
3 eggs, well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla extract
1 8-oz can crushed pineapple, drained
2 cups grated carrots
1 3-1/3-oz can flaked coconut
1 cup chopped walnuts
Buttermilk Glaze
Orange-Cream Cheese Frosting
Combine flour, soda, salt, and cinnamon; set aside.
Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
Stir in four mixture, pineapple, carrots, coconut, and chopped
walnuts. Pour batter in to 2 greased and floured 9 inch round cake
pans.
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
1 cup sugar
1/2 tsp soda
1/2 cup buttermilk
1/2 cup butter
1 Tbs light corn syrup
1 tsp vanilla extract
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
1/2 cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
2 cups sifted powdered sugar
1 tsp grated orange rind
1 tsp orange juice
Combine butter and cream cheese, beating until light and fluffy.
Add vanilla powdered sugar, rind and juice; beat until smooth.
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Carrot 10