Blue ribbon carrot cake

Blue ribbon carrot cake

Ingredients/Components

• flour - 2 c
• baking soda - 2 tsp
• cinnamon - 2 tsp
• salt - 1/2 tsp
• eggs - 3 item
• oil - 3/4 c
• buttermilk - 3/4 c
• sugar - 2 c
• vanilla - 2 tsp
• crushed pineapple, drained - 8 oz
• grated carrots - 2 c
• coconut
• nuts - 1 c
• butter - 1/4 lb
• corn syrup - 1 Tbsp

How to make blue ribbon carrot cake:

Glaze:1 c. sugar1/4 lb. butter1/2 tsp. baking soda1 Tbsp. corn syrup1/2 c. buttermilk1 tsp. vanilla Preheat oven to 350°. Bake in a 13 x 9-inch pan.

Sift flour, soda, cinnamon and salt. In a large bowl beat eggs. Add oil, buttermilk, sugar and vanilla. Mix well. Add flour mix, pineapple, carrots, coconut and nuts. Stir well. Pour into greased pan. Bake 55 minutes or until done. Prepare glaze.

Glaze: In saucepan, combine sugar, soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Stir in vanilla. Pour over hot cake. Instead of glaze, may be frosted with cream cheese frosting.

Recipe categories: Desserts, Cakes, Easter.