E.
K.... this cake is good any time... it is very delicious and everyone will want the recipe for it... my sister has been making this for about 25 years... so yummy.
BLUE RIBBON CARROT CAKE
Ingredients
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 eggs well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 (8 oz) can crushed & drained pineapple
2 cups grated carrots
1 (3 1/2 ounce) package of coconut
1 cup chopped pecans
Directions
Combine flour, baking soda, salt and cinnamon
and set this flour mixture aside
Combine eggs, oil, buttermilk, sugar, and vanilla
beat until smooth
Stir in flour mixture, pineapple, carrots, coconut and pecans
Pour batter into two 9 inch round cake pans
Bake at 350 degrees for 35 to 40 minutes
( test with toothpick to see if it is done)
Immediately spread the buttermilk glaze on cake
(allow the cake to cool in pan for 15 minutes)
Remove cake from the pan and allow cake to cool completely
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Buttermilk Glaze for carrot cake
1 cup sugar
1/2 tsp baking soda (Arm & Hammer)
1/2 cup buttermilk
1/2 cup butter
1 Tablespoon light corn syrup
1 tsp vanilla
Directions
Combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil and cook for 6 to 10 minutes.
Remove from heat & then add vanilla
Immediately prick bread with toothpick &
pour half of buttermilk glaze over each cake and work it into the cake
Cream Cheese Frosting
Combine the following ingredients and mix thoroughly...spread on carrot cake
1/2 cup butter
1 eight ounce pkg of cream cheese
1 tsp vanilla
2 cups powdered sugar
1 tsp orange rind
1 tablespoon of orange juice
If you have any great recipes to share ... please share them with me... I am E. at ____@____.com have a wonderful pumpkin roll.... oh it is so delicious too... same thing ...everyone wants her recipe.