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Blue Ribbon Carrot Cake [with Buttermilk
Glaze]
By Recipe Junkie on July 04, 2006

Photo by bananafield
Prep Time: 20 mins

Total Time: 1 hrs 15 mins

Servings: 20-24

About This Recipe

"From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze
in addition to cream cheese frosting. Preparation time does not include chilling time.
This cake is knock-down, drag-out delicious."

Ingredients
Buttermilk glaze
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter ( one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil

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Blue Ribbon Carrot Cake [with Buttermilk Glaze] (cont.)

Page 2 of 4

Ingredients (cont.)
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) cans crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisins
1 cup coarsely chopped walnuts

Frosting
1/4 cup butter ( 1 half stick butter)
1 (8 ounce) packages cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Directions
1. For Buttermilk Glaze:.
2. In small saucepan over high heat, combine sugar, baking soda, buttermilk,
butter, and corn syrup.

3. Bring to a boil.
4. Cook 5 minutes, stirring occasionally.
5. Remove from heat and stir in vanilla.
6. Set aside until cake is baked.
7. For cake:.
8. Preheat oven to 350.
9. Generously grease a 9x13 baking dish or 2 9" cake pans.
10. Sift flour, baking soda, cinnamon and salt together.

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Blue Ribbon Carrot Cake [with Buttermilk Glaze] (cont.)

Page 3 of 4

Directions (cont.)
11. Set aside.
12. In large bowl, beat eggs.
13. Add oil, buttermilk, sugar and vanilla and mix well.
14. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
15. Pour into prepared pan.
16. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
17. Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
18. Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
19. For Frosting:.
20. In large bowl, cream butter and cream cheese until fluffy.
21. Add vanilla, powdered sugar, orange juice and orange peel.
22. Mix until smooth.
23. Frost cake and refrigerate until frosting is set.
24. Serve cake chilled.

Private Note
No Notes

Nutrition Facts
Serving Size: 1 (123 g)
Servings Per Recipe: 20
Amount Per Serving

Calories 479.6
Calories from Fat 209

Amount Per Serving

Total Fat 23.3g
Saturated Fat 8.4g
% Daily Value Cholesterol 53.2mg
Sugars 52.0 g

43% Sodium 342.4mg

Total Carbohydrate 65.7g
Dietary Fiber 1.7g
Sugars 52.0 g
Protein 4.8g

% Daily Value
35%
42%
17%
14%
21%
7%
208%
9%

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Blue Ribbon Carrot Cake [with Buttermilk Glaze] (cont.)

2011 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/176207

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