Blue ribbon carrot cake

Main Ingredient: Walnuts Cheese Eggs Carrot Corn
Preparation: Baked Goods
Course: Cakes
Yield:

Blue ribbon carrot cake ingredients

Cake:
2 c flour
2 t Soda
1⁄2 t Salt
2 t Ground cinnamon
3 Eggs, well beaten
3⁄4 c Vegatable oil
3⁄4 c buttermilk
2 c Sugar
2 t vanilla extract
8 oz Can crushed pineapple
Drained
2 c Grated carrots
3 1⁄3 oz Can flaked coconut
1 c Chopped walnuts
BUTTERMILK GLAZE
1 c Sugar
1⁄2 t Soda
1⁄2 c buttermilk
1⁄2 c butter
1 T Light corn syrup
1 t vanilla extract
ORANGE-CREAM CHEESE FROSTING
1⁄2 c butter, softened
8 oz cream cheese, softened
1 t vanilla extract
2 c SIFTED POWDERED SUGAR
1 t Grated orange rind
1 t Orange juice

Cooking Blue ribbon carrot cake

1. Combine flour, soda, salt, and cinnamon; set aside.
2. combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
3. Stiri in flour mixture, pineapple, carrots, coconut, and chopped walnuts.
4. Pour batter in to 2 greased and floured 9 inch round cake pans.
5. bake at 350 °F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
6. Immediately spread buttermilk glaze evenly over layers.
7. Cool in pans 15 minutes; remove from pans, let cool completely.
8. spread orange-cream cheese frosting between layers and on top and sides of cake.
9. Store cake in refrigerator.
10. buttermilk glaze: combine sugar, soda, buttermilk, butter and corn syrup in a dutch oven.
11. Bring to a boil; cook 4 minutes, stirring often.
12. Remove from heat, and stir in vanilla.
13. orange-cream cheese frosting: combine butter and cream cheese, beating until light and fluffy.
14. Add vanilla powdered sugar, rind and juice; beat until smooth.