Blue Ribbon Carrot Cake

Blue Ribbon Carrot Cake
 
 CAKE
 2 cups of flour
 2 teaspoons of soda
 1/2 teaspoon of salt
 2 teaspoons of ground cinnamon
 3 Eggs, well beaten
 3/4 cup of vegetable oil
 3/4 cup of buttermilk
 2 cups of sugar
 2 teaspoons of vanilla extract
 8 ounces of canned crushed pineapple,
 2 cups of grated carrots
 3 1/2 ounces of canned flaked coconut
 1 cup of chopped walnuts
BUTTERMILK GLAZE
 1 cup of sugar
 1/2 teaspoon of soda
 1/2 cup of buttermilk
 1/2 cup of butter
 1 tablespoon of light corn syrup
 1 teaspoon of vanilla extract
 

ORANGE CREAM CHEESE FROSTING
 1/2 cup of butter, softened
 8 ounces of cream cheese, softened
 1 teaspoon of vanilla extract
 2 cups of sifted powdered sugar
 1 teaspoon of grated orange rind
 1 teaspoon of orange juice

Instructions:

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 350ºF.  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.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini