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Blue Ribbon Carrot Cake

Serves: 22
Total Calories: 423

Ingredients

Buttermilk Glaze:
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup (1/2 stick) butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
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Cake:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisins
1 cup coarsely chopped walnuts
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Frosting:
1/4 cup (1/2 stick) butter, room temperature
1 (8-ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Directions:

Buttermilk Glaze:
In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Set aside until cake is baked.

Cake:
Generously grease a 9x13-inch baking pan or 2 (9-inch) cake pans. Sift flour, baking soda, cinnamon, and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar, and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins, and walnuts and stir well. Pour into prepared pan. Bake 45–55 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from oven and slowly pour Buttermilk Glaze over the hot cake. Cool cake in pan until Glaze is totally absorbed, about 15 minutes.

Frosting:
In a large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice, and orange peel. Mix until smooth. Frost cake and refrigerate until Frosting is set. Serve cake chilled.

Nutritional Facts:

Serves: 22
Total Calories: 423
Calories from Fat: 186

This Blue Ribbon Carrot Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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