Blue Ribbon Carrot Cake [with Buttermilk Glaze]

Total Time
1hr 15mins
Prep
20 mins
Cook
55 mins

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.

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Ingredients

Nutrition

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.
  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.