Blue ribbon carrot cake
Blue ribbon carrot cake
Ingredients/Components
- eggs, well beaten - 3 item
- c sugar - 2 item
- c flour - 2 item
- c butter - 1/2 item
- c vegetable oil - 3/4 item
- c powdered sugar - 1 item
- 8 oz pkg cream cheese - 1 item
- c buttermilk - 3/4 item
- c coconut - 1 item
- c chopped pecans - 1 item
- c grated carrots - 2 item
- t salt - 1/2 item
- t vanilla - 2 item
- t baking soda - 2 item
- t cinnamon - 2 item
- t grated orange peel - 1 item
- 8 oz crushed pineapple, drained - 1 item
- Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth
- T light corn syrup - 1 item
- Bring to boil; cook 4 minutes stirring often
- t orange juice - 1 item
How to make blue ribbon carrot cake:
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 pecans. Pour batter into 2 heavily greased and floured 9-inch round pans. Bake at 350 F for 35-40 minutes or until toothpick comes out clean. Immediately pour buttermilk glaze evenly over layers. Cool in pans 15 minutes, then remove from pans and let cool.Buttermilk Glaze:1 c sugar1/2 c buttermilk1 T light corn syrup1/2 t baking soda1/2 c butter1 t vanilla Combine sugar, soda, buttermilk, butter and corn syrup in saucepan. Bring to boil; cook 4 minutes stirring often. Remove from heat and stir in vanilla.Orange Cream Cheese Frosting:1/2 c butter, softened1 t vanilla1 t orange juice1 8 oz pkg cream cheese1 c powdered sugar1 t grated orange peel Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, juice and orange peel. Beat until smooth.Recipe categories: Desserts, Cakes, Easter.
Rating:
Related ingredients:
eggs, egg yolks, eggs, beaten, egg, eggs, well beaten, c sugar
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