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Blue ribbon carrot cake

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Ingredients/Components

sugar - 2 c
cinnamon - 2 tsp
cream cheese - 8 oz
vanilla - 2 tsp
chopped pecans - 1 c
salt - 1/2 tsp
oil - 3/4 c
grated carrots - 2 c
buttermilk - 3/4 c
baking soda - 2 tsp
all-purpose flour - 2 c
powdered sugar - 2 c
light corn syrup - 1 Tbsp
grated orange peel - 1 tsp
beaten eggs - 3 item
orange juice - 1 tsp
crushed pineapple - 8 oz
small can coconut - 1 item
Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth
Cook 4 minutes

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 into flour mixture with carrots, pineapple, coconut and nuts. Pour into prepared pans and bake at 350° for 35 to 40 minutes.Buttermilk Glaze:1 c. sugar1/2 tsp. baking soda1/2 c. buttermilk1 Tbsp. light corn syrup1 tsp. vanilla Combine all ingredients except vanilla; bring to a boil. Cook 4 minutes. Remove from heat and add vanilla. Pour over cake.Orange-Cream Cheese Frosting:1/2 c. softened butter8 oz. cream cheese1 tsp. vanilla2 c. powdered sugar1 tsp. grated orange peel1 tsp. orange juice Combine the butter and cream cheese, beating until fluffy. Add vanilla, powdered sugar, orange peel and juice.

Recipe categories: Desserts, Cakes, Easter.

Rating:

2.8

Average rating: 2.8, total votes: 8

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