Blue Ribbon Carrot Cake
Cake:
2 C. Flour, 2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt , 3 eggs
¾ C. vegetable oil
¾ C. buttermilk
2 C. Sugar, 2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, drained
2 C. grated carrots
1 1/3 C. shredded coconut
1 C. seedless raisins
1 C. walnuts, coarsely chopped
Preheat oven to 350. Generously grease a 9 x 13-inch baking
dish or two 9-inch cake pans. Sift flour, baking soda, cinnamon, and salt
together. Set aside. In large bowl, beat eggs.
Add oil, buttermilk, sugar, and vanilla; mix well. Add flour
mixture, pineapple, carrots, coconut, raisins, and walnuts; stir well. Pour
into prepared pan(s). Bake for 45-55 minutes or until toothpick inserted in the
center comes out clean. Remove cake from oven and slowly pour buttermilk glaze
over hot cake. Cool cake in pan until buttermilk glaze is totally absorbed,
about 15 minutes. Frost.
¼ C. butter
1 (8 oz.) pkg. cream cheese, room temperature
1 tsp. vanilla extract
2 C. powdered sugar
1 tsp. freshly squeezed orange juice
1 tsp. orange peel, grated
In large bowl, cream butter and cream cheese until fluffy.
Add vanilla, powdered sugar, orange juice, and orange peel. Mix until smooth.
Frost cake and refrigerate until frosting is set. Serve cake chilled. Makes 20
servings.
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