Blue Ribbon Carrot Cake *

---------- Recipe via Meal-Master (tm) v8.05

Title: Blue Ribbon Carrot Cake *
Categories: Cakes, S_living
Yield: 1 Cake

-RoseRay dsjn00a-
2 c All purpose 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
1 cn Crushed pineapple; drained,
- 8-oz can
2 c Grated carrots
1 cn Flaked coconut; 3 1/2-oz can
1 c Walnuts; chopped

------------------------------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

------------------------ORANGE-CREAM CHEESE FROSTING------------------------
1/2 c Butter; softened
8 oz Cream cheese; softened
1 ts Vanilla extract
2 c Powdered sugar; sifted
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
into 2 greased and floured 9-inch round cake pans.
Bake at 350~ for 35-40 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, and 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. Yield. About 1 1/2 cups.
Orange-Cream Cheese Frosting. Combine butter and
cream cheese, beating until light and fluffy. Add
vanilla, powdered sugar, rind, and juice; beat until
smooth. Yield: enough for one 2-layer cake.
Source. Southern Living.

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