Blue Ribbon Carrot Cakecakes ----CAKE---- 2 cup flour 2 teaspoon soda 1/2 teaspoon salt 2 teaspoon ground cinnamon 3 eggs, well beaten 3/4 cup vegetable oil 3/4 cup buttermilk 2 cup sugar 2 teaspoon vanilla extract 8 oz can crushed pineapple, drained 2 cup grated carrots 3 1/3 oz can flaked coconut 1 cup chopped walnuts ----BUTTERMILK GLAZE---- 1 cup sugar 1/2 teaspoon soda 1/2 cup buttermilk 1/2 cup butter 1 tablespoon light corn syrup 1 teaspoon vanilla extract ----ORANGECREAM CHEESE FROSTING---- 1/2 cup butter, softened 8 oz cream cheese, softened 1 teaspoon vanilla extract 2 cup sifted powdered sugar 1 teaspoon grated orange rind 1 teaspoon 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 in to 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 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, 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. Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating until light and fluffy. Add vanilla powdered sugar, rind and juice; beat until smooth. |
