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Receta Blue Ribbon Carrot Cake

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Ingredientes

Direcciones

  1. Combine flour, soda, salt, and cinnamon; set aside.
  2. Combine Large eggs, oil, buttermilk, sugar and vanilla; beat till smooth. Stir in flour mix, pineapple, carrots, coconut, and minced walnuts. Pour batter in to 2 greased and floured 9 inch round cake pans.
  3. Bake at 350 degrees for 35 to 40 min or possibly till a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze proportionately over layers. Cold in pans 15 min; remove from pans, let cold completely.
  4. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
  5. Buttermilk Glaze: Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to a boil; cook 4 min, stirring often. Remove from heat, and stir in vanilla.
  6. Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating till light and fluffy. Add in vanilla powdered sugar, rind and juice; beat till smooth.
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