BLUE RIBBON CARROT CAKE

BLUE RIBBON CARROT CAKE image

Yield 10 SERVING

Number Of Ingredients 30

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Ingredients

BUTTERMILK GLAZE
1 CUP SUGAR
1/2 TSP SODA
1/2 CUP BUTTERMILK
1/2 CUP BUTTER
1TBLS LIGHT CORN SYRUP
1TSP VANILLA EXTRACT
ORANGE CREAM CHEESE FROSTING
1/2 CUP BUTTER, SOFTENED
1(8-OZ.) PACKAGE CREAM
CHEESE
1 TSP. VANILLA EXTRACT
2 CUPS SIFTED POWDERED SUGAR
1 TSP ORANGE JUICE
1 TSP GRATED ORANGE RIND
CARROT CAKE
2 CUPS ALL PURPOSE FLOUR
2 TSP SODA
1/2 TSP SALT
2 TSP GROUND CINNAMON
3 EGGS, WELL BEATEN
3/4 CUPS VEGETABLE OIL
3/4 CUP BUTTERMILK
2 CUP SUGAR
2 TSP VANILLA EXTRACT
1(8-OZ.) CAN CRUSHED
PINEAPPLE DRAINED
2 CUPS GRATED CARROTS
1(3-OZ.)CAN FLAKED COCONUT
1 CUP CHOPPED WALNUTS

Steps:

GLAZE: COMBINE SUGAR, SODA, BUTTERMILK, BUTTER, AND CORN SYRUP IN A DUTCH OVEN, BRING TO BOIL, COOK 4 MIN. STIR OFTEN. REMOVE FROM HEAT, STIR IN VANILLA. ORANGE CREAM CHEESE FROSTING: COMBINE BUTTER AND CREAM CHEESE, BEATING UNTIL LIGHT AND FLUFFY. ADD VANILLA, POWDERED SUGAR, JUICE AND RIND, BEAT UNTIL SMOOTH. CARROT CAKE: COMBINE FLOUR, SODA, SALT, AND CINNAMON; SET ASIDE. COMBINE EGGS, OIL, SUGAR, BUTTERMILK, AND VANILLA, BEAT UNTIL SMOOTH. STIR IN FLOUR MIXTURE, PINEAPPLE, CARROTS, COCONUT, AND CHOPPED NUTS. POUR BATTER INTO TWO GREASED AND FLOURED 9-INCH ROUND CAKE PANS. BAKE AT 350 DEGREES FOR 35-40 MIN. OR UNTIL A WOODEN PICK COMES OUT CLEAN. IMMEDATELY SPREAD BUTTERMILK GLAZE EVENLY OVER LAYERS. COOL IN PANS 15 MIN. REMOVE AND LET COOL COMPLETELY, FROST WITH CREAM CHEESE FROSTING.

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