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Blue Ribbon Carrot Cake
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Blue Ribbon Carrot Cake
Category:
CakesDeserts
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
214
Rating:
(
2.0
) by
2
users
Ingredients:
MMMMMCAKE
2 cup 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 cup Sugar
2 tsp Vanilla extract
8 oz Can crushed pineapple, drained
2 cup Grated carrots
3 1/3 oz Can flaked coconut
1 cup Chopped walnuts
MMMMMBUTTERMILK GLAZE
1 cup Sugar
1/2 tsp Soda
1/2 cup Buttermilk
1/2 cup Butter
1 tbsp Light corn syrup
1 tsp Vanilla extract
MMMMMORANGECREAM CHEESE FROSTING
1/2 cup Butter, softened
8 oz Cream cheese, softened
1 tsp Vanilla extract
2 cup Sifted powdered sugar
1 tsp Grated orange rind
1 tsp Orange juice
Instructions:
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
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: 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.
Rate this recipe:
1
2
3
4
5
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