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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I found this recipe in a local cookbook. One bite and you'll see why they call it Blue Ribbon . Ingredients:
2 1/2 cups all purpose flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 teaspoons cinnamon |
3 eggs |
1 cup canola oil |
1 cup buttermilk |
2 cups sugar |
2 teaspoons vanilla extract |
1 8oz can crushed pineapple with juice |
2 cups grated carrots |
2 cups coconut |
1 cup chopped pecans or walnuts |
buttermilk glaze |
1 cup sugar |
1 teaspoon baking soda |
1/2 cup buttermilk |
1/2 cup butter |
1 tablespoon corn syrup |
1 teaspoon vanilla extract |
orange cream cheese frosting |
1 8oz package cream cheese-softened |
1 teaspoon vanilla extract |
3 cups powdered sugar |
1 teaspoon orange zest |
1 teaspoon orange juice |
Directions:
1. Cake:
2. Sift together flour, baking powder, soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, combine oil, eggs, buttermilk, sugar, and vanilla. Beat until smooth.
4. Stir in carrots, pineapple, coconut, and nuts.
5. Pour batter into two deep greased and floured 9 cake pans or three 9 regular cake pans.
6. Bake at 350 degrees for 35-40 minutes or until done.
7. Buttermilk Glaze:
8. In a medium saucepan, combine sugar, soda, buttermilk, and corn syrup.
9. Bring to a boil and cook for 4 minutes,stirring constantly.
10. Remove from heat and stir in vanilla.
11. Pour over layers as soon as they come out of the oven.
12. Cool in pans for 15 minutes then turn out onto wire racks and cool completely.
13. Frosting:
14. In a large mixing bowl, combine cream cheese and butter. Beat until smooth. Add vanilla, orange zest and juice.
15. Gradually add powdered sugar. Beat until smooth and spreadable.
16. Frost layers and store in refrigerator.
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