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Receta Blue Ribbon Carrot Cake
by Global Cookbook

Blue Ribbon Carrot Cake
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Ingredientes

  • 2 c. Flour
  • 2 tsp Soda
  • 1/2 tsp Salt
  • 2 tsp Grnd cinnamon
  • 3 x Large eggs, well beaten
  • 3/4 c. Vegetable oil
  • 3/4 c. Buttermilk
  • 2 c. Sugar
  • 2 tsp Vanilla extract
  • 8 ounce Can crushed pineapple, liquid removed
  • 2 c. Grated carrots
  • 3 1/3 ounce Can flaked coconut
  • 1 c. Minced walnuts
  • 1 c. Sugar
  • 1/2 tsp Soda
  • 1/2 c. Buttermilk
  • 1/2 c. Butter
  • 1 Tbsp. Light corn syrup
  • 1 tsp Vanilla extract
  • 1/2 c. Butter, softened
  • 8 ounce Cream cheese, softened
  • 1 tsp Vanilla extract
  • 2 c. Sifted powdered sugar
  • 1 tsp Grated orange rind
  • 1 tsp Orange juice

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.