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Blue Ribbon Carrot Cake Cooking for Entertaining Marlene Sorosky Yield: 20 - 24 servings Cake: 2 cups all-purpose flour 2 tsp. baking soda 2 tsp. cinnamon ½ tsp. salt 3 eggs ¾ cup vegetable oil ¾ cup buttermilk 2 cups sugar 2 tsp. vanilla extract 1(8-oz.) can crushed pineapple, drained 2 cups grated carrots 3½ oz.chopped walnuts (4 oz.) Buttermilk Glaze: 1 cup sugar ½ tsp. baking soda ½ cup buttermilk ¼ lb. butter 1 Tbsp. corn syrup 1 tsp. vanilla extract Cream Cheese Frosting ¼ lb. butter, room temperature 1(8-oz.) pkg. cream cheese, room temperature 1 tsp. vanilla extract 2 cups powdered sugar 1 tsp. orange juice 1 tsp. grated orange peel Preheat oven to 350o. Generously grease a 13-inch x 9-inch baking dish or two 9-inch cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well. Pour into prepared baking dish or pans. Bake 55 minutes or until wooden pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely. May be frozen. Prepare Cream Cheese Frosting. Frost cake. Refrigerate until frosting is set. May be refrigerated several days. Serve chilled. Buttermilk Glaze: In a small saucepan, 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. Cream Cheese Frosting : Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. |
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