Blue Ribbon Carrot Cake [with Buttermilk Glaze]

Recipe by Recipe Junkie
READY IN: 1hr 15mins
SERVES: 20-24




  • For Buttermilk Glaze:
  • In small saucepan over high heat, 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.
  • Set aside until cake is baked.
  • For cake:
  • Preheat oven to 350.
  • Generously grease a 9x13 baking dish or 2 9" cake pans.
  • Sift flour, baking soda, cinnamon and salt together.
  • Set aside.
  • In large bowl, beat eggs.
  • Add oil, buttermilk, sugar and vanilla and mix well.
  • Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
  • Pour into prepared pan.
  • Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
  • Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
  • Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
  • For Frosting:
  • In large bowl, cream butter and cream cheese until fluffy.
  • Add vanilla, powdered sugar, orange juice and orange peel.
  • Mix until smooth.
  • Frost cake and refrigerate until frosting is set.
  • Serve cake chilled.