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CARROT CAKE

  • 2 c. all-purpose flour
  • 2 tsp. soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 3 eggs, well beaten
  • 3/4 c. vegetable oil
  • 3/4 c. buttermilk
  • 2 c. sugar
  • 2 tsp. vanilla extract
  • 1 (8 oz.) can crushed pineapple, drained
  • 2 c. grated carrots
  • 1 (3 1/2 oz.) can flaked coconut
  • 1 c. chopped walnuts
  • buttermilk glaze
  • 1 c. sugar
  • 1/2 tsp. soda
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1 Tbsp. light corn syrup
  • 1 tsp. vanilla extract
  • orange cream cheese frosting
  • 1/2 c. butter, softened
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 tsp. vanilla extract
  • 2 c. sifted powdered sugar
  • 1 tsp. orange juice
  • 1 tsp. grated orange rind
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 into 2 greased and floured 9-inch pans.
Bake at 350 degrees 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 and let cool completely.
Spread Orange Cream Frosting between layers and on top and sides of cake. Store cake in refrigerator.

Orange Cream Cheese Frosting:
Combine butter and cream cheese. Beat until smooth. Add remaining ingredients; mix well. Enough for a 2 layer cake.

Buttermilk Glaze:
Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to boil; cook 4 minutes, stirring often. Remove from heat and stir in vanilla. Yield: about 1 1/2 cups.

the greatest carrot cake I have ever eaten
Submitted by Kathy Miller - Spencer, WV Oct 6, 2010
15 min 30 min 45 min

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